Homemade chops with pea stew

Homemade chops are so good and so simple that there is not a single good reason to buy ready-made.

I start with the onion and shred 1 onion per person, which I fry in a pan with 1 tablespoon of butter per person on medium heat. The onion gets almost better the longer it is allowed to cook. I stir periodically, until it has become sweet and suitably brown.

While the onion is enjoying itself, I make the chop dough. For 4 people, I use 600 g of chop dough. If you use minced meat, you need more, because it mysteriously shrinks.
600 g chop dough

1 egg

1 dl water

1 ts salt

1 ts pepper

You can also use other spices, for a more exciting taste, but here I have made the traditional chops. I knead it together in the food processor until it becomes a tough, malleable mass. You can of course knead it together by hand, it just takes a little longer. I always try to fry a small lump, to check if it is properly seasoned and add more if necessary.

When I am happy with the taste, I put the cakes in the pan with a spoon and make a grid pattern with a knife. I fry them nicely brown on both sides, before I put them on top of the onion and leave them there until they are cooked through.

I have served them with boat potatoes and pea stew.

Boat potatoes:
Drizzle a little olive oil in a long pan, divide the paws into boats, put them in the long pan, add salt and pepper, drizzle over a little more oil and put them in the oven at full blast. When they start to get a little color, turn the heat down to 200 degrees and let them cook until they are crispy on the outside and soft on the inside.

Pea stew:

You can easily make the pea stew, by pouring 1 box of canned peas, 1 tablespoon butter, 1 tablespoon flour, 1 teaspoon salt and a little pepper in a saucepan. Stir it together while boiling and let it boil a little. If necessary, you can use the hand mixer a little, but my experience is that most kinds of boxers cook a little in pieces by themselves (it should be stewed, not pureed).