Chops with Caper Sauce

Remove the skin from the onion and the garlic and chop them. 2.

Score the tomatoes crosswise at the blossom, pour boiling hot tap water over them, leave them in the tap water for a short time, skin them and cut them off. 3.

Cut the chili in half lengthwise, remove the seeds and chop. 4.

Heat the oil in a saucepan and steam the onion, chili and garlic. 5.

Add the cloves, cinnamon and hazelnuts and mix well.

Add the tomatoes, the capers and the pitted olives cut in half.

Cover and simmer on low heat for about 1500 minutes.

In the meantime, brown the chops and sauté. 8.

Serve on the plates.

Tip: Cinnamon gives dishes a wonderful sweet and spicy note!

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