Chops on bean vegetables

For 4 people
  • 750 g green beans
  • Salt
  • 4 Pork chops (approx. 200 g each)
  • 1 EL Oil
  • Cayenne pepper
  • 1/4 l Milk
  • 1 pack Mashed potatoes (4 servings)
  • 1 egg yolk
  • 75 g smoked streaky bacon
  • 2 Onions
  • 1/2 Bund flat-leaf parsley
45 minutes
light
1.
Clean the beans, wash them and cut into small pieces. Cook in boiling salted water for about 10 minutes and drain. Wash the chops and pat dry. Fry vigorously on both sides in hot oil. Season with salt and cayenne pepper. Roast over medium heat for about 12 minutes. Meanwhile, bring 1/2 liter of water and 1 teaspoon of salt to the boil. Remove the saucepan from the hob and pour in the milk. Stir in the puree flakes. Pour the puree into a piping bag with a star nozzle and squirt onto a baking sheet lined with baking paper. Brush with whisked egg yolk and bake under the hot grill for about 2 minutes just before serving. Finely dice the bacon. Peel and chop the onions. Wash and chop the parsley, except for a few leaves for garnish. Remove the chops from the pan and keep warm. Leave the bacon in the frying fat until crispy, add the onions and sauté until translucent. Swirl the beans in it. Sprinkle everything with parsley and garnish on a platter
2.
Preparation time approx. 45 minutes Neckermann,
1 person approx.:
  • 760 kcal
  • 3190 kJ

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