Roasted Pork Chops with Asparagus and Bread Dumplings

For the fried pork chops with asparagus and bread dumplings, first prepare the chops.

Season the chops on both sides with salt and pepper, sear them in a pan with a little olive oil (about 3 tablespoons) on both sides. Remove from the pan and set aside.

Cut the woody part of the asparagus, peel from the head. Boil the water with the remaining ingredients, add the asparagus to the boiling water and cook for about 2-5 minutes (until the asparagus is firm to the bite), continue to use directly or quench cold.

Finely chop the toast bread together with the breadcrumbs, mix with the melted butter and lemon zest and empty over the asparagus.

For this bread dumpling recipe, peel and finely chop the onion. Heat a pan until hot, melt the butter in it and sauté the onion until translucent. Let it cool down well.

In the meantime, crack the eggs and whisk well. Mix with milk and salt and pour over the bread cubes. Taste, season if necessary, and then let stand for a bit.

Wash the parsley, shake dry and chop finely. Mix the parsley, the cooled onions and the bread cube mixture well and let it stand for some time. Finally, mix in the flour.

Moisten your hands with cold water and now form evenly sized dumplings from the dough.

In the meantime, boil water in a large pot, add salt and put the dumplings in. Do not boil the water

Preparation Tip:

Roasted pork chops with asparagus and bread dumplings is a wonderful recipe for lunch.

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