Pork fillets with four peppers is a dish with a special taste that you will ideally accompany with rice or green salad.
Materials:
6 unbreaded pork schnitzels/fillets, cut in half
flour
1 cup extra virgin olive oil
1 grated onion
1 tsp. black peppercorns
1 tsp. green peppercorns
1 tsp. white peppercorns
1 tsp. pink peppercorns
2 tsp. soup soy sauce
1 tsp. a spoonful of honey
juice of 1 lemon
1 glass of white wine
salt
Procedure
Step 1
Heat the olive oil in a large pan. Dust the fillets with flour and gently fry them until golden brown. Transfer them to a plate.
Step 2
In another pot, pour the oil in which you fried the fillets and sauté the grated onion and the grains from the four types of pepper for about five minutes until they release their aromas.
Step 3
Put the fillets back into the pot, deglaze with the white wine, and then add the lemon juice, honey, and salt. Cover and cook on low heat for about 1 hour or until the sauce thickens.
Step 4
Serve the fillets with white rice.
Recipe by Ilias Mamalakis. Translated by Paul Antonopoulos.
READ MORE: Baked lemon chicken with leeks.