Chop with roasted potatoes

For 2 people
  • 400 g young small potatoes
  • Salt
  • 200 g Spring onions
  • 250 g Cherry tomatoes
  • 1-2 S tiel (s) Thyme
  • 1 small sprig of rosemary
  • 2 Pork chops (approx. 200 g)
  • 2 slices (10 g each) smoked streaky breakfast bacon
  • 3 EL Oil
  • 100 g Sour Cream
  • 1-2 TL Olive oil
  • Rosemary and thyme
30 minutes
1 .
Wash the potatoes thoroughly and cook in salted boiling water for about 15 minutes. In the meantime, clean and wash the spring onions and cut into pieces. Clean and wash tomatoes and cut in half as desired.
Wash the thyme, pat dry and pluck the leaves from the stems. Wash the rosemary, pat dry and pluck the needles from the branch. Wash the meat and pat dry. Drain the bacon in a hot pan without fat.
Remove from pan and warmhold. Add 1 tablespoon of oil to the pan and heat. Fry the meat in it on each side over medium heat for 3-4 minutes. Season with salt and pepper. In the meantime, drain the potatoes.
Heat the rest of the oil in a pan. Fry the potatoes and spring onions in it for about 8 minutes. Add the herbs and tomatoes 3-4 minutes before the end of the roasting time. Season with salt and pepper. Arrange the potato and vegetable pan and the meat with 1 slice of bacon each on a small platter.
Garnish with rosemary and thyme as desired. Put the sour cream in a bowl, drizzle with olive oil and serve extra.
1 person approx:
  • 680 kcal
  • 2850 kJ
  • 43 g protein
  • 39 g fat
  • 36 g carbohydrates


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