Okra with Marinated Cutlet

Clean the okra, rinse and put in vinegar water for a short time. To 1.5-2 liters of water offer 3 tablespoons of vinegar. Fill a saucepan with water, season lightly with salt and add the juice of one lemon. Cook the okra until al dente, drain the water. Heat the olive oil in a saucepan and sauté the finely chopped onion and one clove of garlic until soft. Mix in the paradeis pulp and extinguish with vegetable soup. Add the okra and cook gently for a short time. Season with salt and freshly ground pepper to taste.

Rinse the pork chops, dry with paper towels, season lightly with salt and season with pepper. Rinse the thyme and rosemary, pluck off the leaves, chop finely and spread evenly over the chops. Remove the peel from the remaining two cloves of garlic, squeeze them into a suitable bowl, add 4 tablespoons of olive oil and the juice of one lemon and mix well. Brush the chops with it. Leave to stand for 15 minutes and fry in hot oil until golden brown on both sides.

Serve with French fries or boiled potatoes.

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