Pork chops with roasted vegetables

Ingredients

• 200 ml of oil paint
• 1 kg of ribeye steaks
• 300 g of green beans
• 2 carrots
• 1. Allium ascalonicum
• Two strong Romanian peppers
• 300 g of ground apples
• 200 g of mushrooms
• 200 g of tomatoes
• A head of garlic
• A plum
• 1 pumpkin
• 300 ml of tomato juice
• Seasoning for beef
• salt
• 5-6 peppercorns
• Two laurel leaves
• 100 ml of white wine
• 1 green link

The steak is washed, seasoned with 4-5 cloves of garlic, and then seasoned further.

It is then arranged in a dish.

I pour 100 ml of oil paint, some bay leaves, peppercorns, a little water, and wine onto the steak.

The dish is then covered with a layer of aluminum foil and placed in a preheated oven at 200 degrees.

Once it’s almost ready, I take it out of the oven, add 150ml of tomato juice, and then put it back in the oven for another 5 minutes.

After these 5 minutes, we remove it from the oven and cut it into portions.

In a pot, add 150 ml of oil paint, then arrange the sliced onions, cleaned and halved green beans, sliced carrots, cleaned and chopped green peppers, washed and sliced mushrooms, cleaned and cubed sausages, and the prepared pumpkin, all in the pot.

Then, we add the tomato slices, the salt, the basic spices, a little water, and the peeled, washed, and diced apples.

We also add 4-5 cloves of garlic, finely chopped.

We cover the container with stretch film and then place it in the oven.

Once it’s almost ready, remove the pot, add the tomato juice (150 ml), and return it to the oven for another 5 minutes.

They are served as a side dish, alongside the roasted pork.

They are decorated with a few fresh herbs.