For a delicious pork chops stuffed with plums, you need the following ingredients:

­ - 1 package of COMTIM Ready to Cook Pork Chops stuffed with plums

- 3 tablespoons of olive oil

- 1 glass of dry white wine

- 1.5 kg of potatoes

Mix of spices:

- 1 teaspoon of salt (preferably coarse)
- ½ teaspoon of ground pepper
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 4 garlic cloves
- 2 tablespoons of fine grated Parmesan cheese
 

For the garnish:

1. Cut the potatoes on the long side: first in halves and then in quarters.

2. Mix the spices in a small ball: salt with pepper, thyme, rosemary and oregano. Add the fine grated Parmesan cheese and mix everything together. Sprinkle this aromatic mix on the oiled potatoes and put the tray in a 200°C pre-heated oven for about 40 – 45 minutes.

Preparation:

1. Take the marinated and stuffed chops from the package. Put the chops in a thermo-resistant dish and pour a glass of dry white wine.

2. Pre-heat the oven at 200°C and cook the chops for 15 minutes covered with aluminum foil, then other 15 – 20 minutes without the aluminum foil (for browning).

3. Cover the steak and leave it to “rest” for about 10 – 15 minutes, after which cut it into thin slices.

Enjoy!

For a delicious pork leg, you need the following ingredients:

 (6 portions)

- Pork leg – 3 Kg

- 4 tablespoons of honey (100 g)

- Dijon Mustard120 g

- 10-12 garlic cloves (20 g)

- Dried rosemary (2 teaspoons)

- Bay (4 leaves)

- Balsamic vinegar (4 tablespoons)

- Meat broth 300 ml (homemade or from a concentrated cube)

- Olive oil (4 tablespoons)

- Salt, grinded pepper.

Preparation:

1. Wash the pork leg, wipe it of water (blotted with paper towels). In a bowl, mix the honey, the Dijon mustard, the garlic passed through the press, the rosemary and the olive oil. 2. Add a little salt (not too much if you use meat soup from a concentrated cube) and grinded pepper. Add balsamic vinegar and mix well together.

3. Place the pork leg in a large bowl or even in the oven tray, if it fits in the fridge. Pour the marinade over the meat and “rub” it easily, so that the leg is evenly covered with the marinade.

4. Cover and leave for a few hours (ideally till the next day) for the flavors to enter the meat.

5. Heat the oven at 180°C and take the meat out of the fridge to reach the room temperature. Pour the soup in the tray besides the meat and add the bay leaves. Cover the tray with aluminum foil and put it in the oven.

6. Leave for 1 hour and a half, making sure that at half the time you turn the leg over. Remove the foil, increase the oven temperature at 210°C and leave it for other 20 - 25 minutes for the steak to catch some color.

Finally, the steak must be tender and ruddy!

Enjoy!

Ingredients (8 pieces)

- 1 pork tenderloin (approx. 400 gr)
- 1/2 small onion (approx. 20 gr)
- 2 large garlic cloves
- 1 bay leaf
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of smoked paprika
- 3/4 teaspoon of sweet paprika
- 1/4 teaspoon of grinded cumin
- 1 tablespoon of vinegar (cider or red wine)
- 2 tablespoons of olive oil
- coarse salt, black pepper
- 1 green pepper with thin skin (don’t use green bell pepper, it has walls too thick)

For serving: Tabasco sauce, parsley oil and toasted baguette slices on the grill.

Preparation:

Clean the fillet of skin. Cut it in small cubes of approx. 2 cm.

In a small mixer, put the onion, the garlic, the bay leaf, the oregano, the paprika and the cumin. Sprinkle two intakes of coarse salt and plenty of black pepper. Add the vinegar and the oil. Mix everything together until you obtain a reddish paste.

Pour the marinade over the meat, cover the dish and leave in the fridge for at least 4 hours or overnight. Before preparing the skewers, take the meat out and leave it to reach room temperature.

Place the skewers on the heated grill for approx. 15 – 20 minutes.

Remove the skewers on a platter and sprinkle them with some Tabasco drops