Pork Chop with Tarragon ala Oyz

As I mentioned earlier, I am a fan of tarragon with the food.
So here I have tried it with pork chops, and it became very popular in the family.
This recipe is intended for two people, if there are more, just increase the amount in proportion to the number of people.

Pork chop with tarragon


Preparation Time: 20-30 mins               Cooking Time: 40-45 mins

Servings: 2


  • 2 pcs pork chops
  • 2 big potatoes, chopped in thinly rings
  • 3 small pcs carrots, chopped in thinly rings
  • 4 pcs shallots, chopped in thinly rings
  • 3 stems scallions, chopped in rings
  • 4 big cloves garlic, chopped in strips
  • 3 tbsp soy sauce
  • 3 tbsp canola oil
  • 2,5 cups (6dl) beef stock   (2 pieces of beef broth mixed with finger hot water)
  • 2 tbsp tarragon
  • Salt and pepper to taste


  1.   Preheat the oven to 220 C degrees  (425 F degrees)
  2.   Season the pork chops with salt and pepper.
  3.   In a large frying pan over medium to high heat, add 2 tbsp canola oil, then    blanch the potatoes and carrots for 2-3 minutes, add the shallots and       garlic, 2-3 minutes later, add the scallions, stir and cook for 3 minutes
  4.   Then put all in the bottom of a 7”x10” baking dish.
  5.   Pour the beef stock over the vegetables.
  6.   Using the same frying pan over high heat, add 1 tbsp canola oil and place     the pork chops in the pan and brown both sides for 2-3 minutes each side.
  7.   Afterwards, place the pork chops on top of the vegetables and season with     tarragon.
  8.  Cover baking dish with aluminum foil.
  9.  Place in the oven and bake for 40 – 45 minutes.Enjoy your meal !Pork chop served 


Easter Pictures 2018

Here are some pictures from the Easter 2018. To be honest, most off them are taken by my wife.

Lamb stew with lemon, garlic and root vegetables


This Lamb stew recipe we tried out the other day, and what a success.
We found this recipe at https://matprat.no and we are very grateful to them.


                    Some people like skiing and some like walking. The ski slopes is wide enough for all.    

Oven-Baked Cod with Spicy Paprika Salad

THIS RECIPE IS COPIED FROM Norway’s Seafood Council which has an outstanding amount of fish recipes.

Cod with Asian flavors goes well together. Here are the accessories that give taste and color.

Ovnsbakt torsk med paprika


1,8 lb  (800g) Cod filets with skin
2 tbsp salt
2 tbsp butter

Paprikasalat: ( Bellpepper salat )

1 pc  paprika  ( bell pepper ), yellow
1 pc  paprika  ( bell pepper ), red
1 pc  paprika  ( bell pepper ), green
2 pcs  chili, red
1 stem  lemongras
4 tbsp  lime juice
2 tbsp  brown sugger
2 tsp  Soy Sauce

How to do

1.    Preheat oven to 392°F  (200°C.)

2.   Sprinkle salt over the cod and leave it for 10 minutes.

3.   Rinse off the salt in cold water, dry the fish lightly with a paper towel, and cut it into nice serving pieces.

4.   Add the cod pieces with skin side down on a baking tray covered with baking paper.

5.  Spread butter over the pieces and fry in the middle of the oven until it is well done, 6-8 minutes.



1.  Increase oven to 437°F  (225°C.)

2.  Cut paprika in two half and place them skin side down on a baking tray covered with baking paper.

3.  Bake peppers in the oven until the skin bubbles and get brown spots.

4.  Take them out, cool and peel off the skin and cut the pepper meat into rough strips.

5.  Clean chili for seeds and partitions, and finaly chopped.

6.  Cut lemon grass in fine strips and squeeze the juice of lime.

7.  Mix the chilli, lemon grass, lime juice and sugar and stir the sugar into solution.

8.  Stir in the sauce and pour it over the pepper strips.

9. Serve oven baked cod with pepper salad.