- 2 Pork cutlets
- freshly ground Pepper
- 1 Onion
- Bell pepper (1 yellow and red)
- 400 grams small Potatoes
- 3 tablespoons Butter
- ½ tablespoon Rosemary needle (chopped)
- Basil leaf (for garnish)
Scrub the potatoes and cook in salted boiling water about 20 minutes. Drain, rinse and peel. Let cool.
Rinse and halve peppers, remove seeds and ribs and cut into diamond-shaped pieces.
Peel onion, halve lengthwise and cut into thin slices.
In a frying pan, fry potatoes in 1-2 tablespoons hot, melted butter until crispy. Season with salt and pepper.
Sauté onion slices in 1 tablespoon hot, melted butter. Add peppers and cook about 7 minutes. Season with rosemary, salt and pepper.
Season pork chops with salt and pepper and fry in remaining butter, about 4 minutes per side.
Serve fried potatoes with pork chops, onions and peppers. Garnish with basil leaves.