Pork chop with apple red cabbage and roasted potatoes

For 1 person
  • 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
  • 2050 kJ
  • 32 g protein
  • 22 g fat
  • 39 g carbohydrates

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