Pork chop with apple red cabbage and roasted potatoes
- 200 g potatoes
- Salt
- 2 EL Oil
- Pepper
- 1 (approx. 150 g) medium-sized cutlet
- 1 (approx. 100 g) small apple
- 200 g Red cabbage (from the jar)
- grated nutmeg
- Marjoram
30 minutes
easy
- 1.
- Wash, peel and quarter the potatoes. Then cook in boiling salted water for about 15 minutes. Drain the potatoes. Heat 1 tablespoon of oil in a non-stick pan and roast the potatoes for about 10 minutes until golden brown.
- 2.
- Season with salt and pepper. In the meantime, wash the cutlet, pat dry, season with salt and pepper. Heat the rest of the oil in a pan and fry the chops over a medium heat for about 8 minutes, turning.
- 3.
- Peel and quarter the apple and remove the core. Cut the apple quarters into small cubes. Put red cabbage and apple cubes in a saucepan and heat. Season with salt and nutmeg. Arrange the cutlet with roasted potatoes and apple red cabbage on a plate.
- 4.
- Garnish with marjoram.
1 person approx.:
- 490 kcal li>
- 2050 kJ
- 32 g protein
- 22 g fat
- 39 g carbohydrates
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