Pork Chops with Almond Nuts

1 Dry the chops with kitchen paper, season with salt and season with pepper. Heat the oil, roast the chops over medium heat for 5 min per side. In the meantime, remove the peel from the onions and garlic and finely dice them.

2 Lift the chops out of the roasting pan. Saute the onions and garlic in the remaining oil for 7 minutes until soft. Pour in clear soup and Malaga, add raisins and cinnamon stick. Put the chops again in the frying pan, steam with the lid closed at low temperature for 15 min.

3 Toast the almond kernels without fat over medium heat, stirring until light brown. Finely grind half of them, cut the others in half. Stir the ground almond kernels into the sauce, cook for another 10 min.

Arrange the chops. Pour the sauce over the chops and sprinkle them with the halved almond kernels.

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