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Janberet
Cajun chop with sweet chicory
A tasty recipe. The main course contains the following ingredients: meat, chicory, rib chops, seasoning mix cajun (tin 90 g), butter (for baking and roasting (packet of 200 g)), potato slices (700 g), sugar and dried thyme (15 g jar).
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Ingredients
Directions
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Cut the underside of the stalk chicory and cut the stumps in half. Remove the hard core. Sprinkle the pork chops with the spice mix. Heat 15 g butter in a frying pan and fry the pork chops in 10 min. Until done. Heat 15 g butter in a frying pan and fry the potato slices in 8-10 min. Golden yellow and done.
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Heat the rest of the butter in a frying pan. Fry the chicory in 8 min. Al dente, turn regularly. Add the sugar with 1-2 tbsp water and the thyme and cook for 1-2 min. Until the sugar has melted. Season with salt and pepper.
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Divide the cajuna chops and the potato slices over 4 plates. Serve with the sweet chicory.
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Nutrition
440Calories
Sodium0% DV1.000mg
Fat25% DV16g
Protein54% DV27g
Carbs16% DV47g
Fiber20% DV5g
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