Sprinkle the chops with salt and thyme (1). Heat the fat and
fry the chops over very low heat for 4 minutes on each side.
Remove and place on a platter.
Return the saucepan to the heat and roast the onions in it for 7-8 min, add the peppers and roast for another 4 min. Add garlic and tomatoes and roast repeatedly for 5 min. Then add the thyme (2), paprika, cinnamon, salt and clear soup and cover the saucepan. Bring to a boil and simmer over very low heat for 10 min until the onions are very soft.
Grease each piece of paper with butter and place two chops on top of each other in the center. Divide the vegetable mixture evenly between the chops on the papers. Sprinkle with parsley. Fold the papers into well-sealed packets. Place the packets in a baking dish and brush with water. Bake in the oven at 200 °C (gas mark 4) for 15 min.
Put the parcels on a serving plate, cut the top half of the paper, bring to the table hot.
Info: The quantities in this recipe are based on the assumption that
a five-course Turkish menu is planned. If the menu consists of fewer courses, the mass per person can be increased.
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