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 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.
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.
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).