Ingredients
- 2 pork ribs of 400 g each
-
butter
- 6 carrots
- 2 sweet onions
- 12 green asparagus
- 250 g mushrooms (shiitake or oyster mushrooms)
- 3 bunches of thyme
Preparation
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Preheat the oven to 200°/th. 6-7. Melt 1 knob of butter in a pan and brown the pork chops on both sides until they are nicely browned. Cover and set aside.
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Peel and wash the carrots, cut them into sections. Peel the onions and cut them into quarters. Rinse the mushrooms quickly and cut them into large pieces. Brown everything in a large pan with 20 g of butter for 6 to 8 minutes.
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Butter a cast iron casserole dish. Arrange the vegetables at the bottom of the casserole dish. Add the rinsed green asparagus after breaking the stems. Arrange the carefully rinsed thyme bouquets on top, then the pork chops. Deglaze the cooking juices from the pan with 15 cl of water and pour this juice into the casserole dish. Cover and bake for 20 to 25 minutes.
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Out of the oven, let the casserole rest for 10 minutes before opening it. Serve the pork chops and vegetables on the plate.
