1) Sauté peeled, finely chopped shallots and garlic in heated butter, fill with clear soup, simmer. Cut cleaned mushrooms into slices, dice tomatoes without fruit.
Pluck kitchen herbs from the stem, chop finely. Halve olives, add tomatoes, mushrooms, herbs and olives to shallot stock, continue to simmer. Season the chops with salt and pepper. In
olive oil on both sides for 2 to 3 minutes. Remove and serve with the sauce.
Serve with potato gratin.
How to keep olives fresh: Olives in opened jars will not mold as quickly if you place 1 slice of lemon on top.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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