Chop from the grill with fresh coleslaw

Peel and cut the potatoes lengthwise and cook for 10 minutes in water with salt. Drain.

Heat the oil in a frying pan and fry the potato, pepper and salt for 10 min. On medium heat until golden brown. Change regularly.

In the meantime, heat a skillet without oil or butter and toast the sunflower seeds for 3 minutes on medium heat.

Remove from the pan and allow to cool on a plate. Clean the lemon, grate the yellow skin, halve the fruit.

Heat the grill pan without oil or butter.

Brush the meat with the oil and grill in 7 min. Until done. Times regularly. Grill the lemon on the cutting edge for the last 3 minutes.

Meanwhile, clean the oranges and grate the orange peel. Peel the oranges and cut the white fleece of the fruit with a sharp knife.

Cut the flesh into half slices and cut the slices into quarters.

Mix the orange zest and fruit with the red cabbage, cabbage, 2/3 of the sunflower seeds and dressing in a bowl.

Sprinkle with the rest of the sunflower seeds.

Slice the parsley, clean the garlic and cut finely. Mix the lemon zest, garlic, parsley and oil.

Season with salt and pepper.

Serve the baked potatoes with the salad and pork chops. Divide the lemon-parsley mixture over the meat and garnish with the grilled lemon.