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Ingredients
Roast Herb-Coated Pork Chops with Apples, Potatoes and Onion Sauce
- Ingredients
- 2 scallions
- ½ bunch thyme
- 1 Tbsp Mustard
- 4 Tbsps olive oil
- 4 trimmed Pork cutlets (each 180 grams)
- salt
- freshly ground peppers
- 400 grams small, waxy potatoes
- 1 onion
- 1 garlic clove
- 250 milliliters Cider
- 1 Apple
- 1 Tbsp lemon juice
- 1 Tbsp butter
Rinse the scallions and cut into thin rings. Pluck the thyme leaves and mix with mustard and 1 tablespoon oil. Rinse the meat, pat dry, season with salt and pepper, brush with the thyme marinade and let stand for 10 minutes. Peel the onion and cut into thin wedges. Rinse the potatoes thoroughly and cut in half lengthwise. Heat the remaining olive oil and sauté the potatoes 4 minutes.
Add the meat and onions and cook for another 3 minutes. Peel garlic and squeeze through a press. Pour in the cider, cover and cook everything over low heat for 20 minutes. Rinse the apple, cut out the core, cut the apple into thin slices and drizzle with lemon juice. Just before serving, cook the apple slices in the butter and season with salt and pepper. Remove the meat from the pan, cut each chop into two slices and serve with potatoes, apples and onion sauce.
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |