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Heatheross
Chop from the grill with fresh coleslaw
Special flavors! Grilled pork chop and caramelised lemon with potatoes and red cabbage.
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Ingredients
Directions
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Peel and cut the potatoes lengthwise and cook for 10 minutes in water with salt. Drain.
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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.
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In the meantime, heat a skillet without oil or butter and toast the sunflower seeds for 3 minutes on medium heat.
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Remove from the pan and allow to cool on a plate. Clean the lemon, grate the yellow skin, halve the fruit.
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Heat the grill pan without oil or butter.
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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.
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Meanwhile, clean the oranges and grate the orange peel. Peel the oranges and cut the white fleece of the fruit with a sharp knife.
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Cut the flesh into half slices and cut the slices into quarters.
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Mix the orange zest and fruit with the red cabbage, cabbage, 2/3 of the sunflower seeds and dressing in a bowl.
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Sprinkle with the rest of the sunflower seeds.
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Slice the parsley, clean the garlic and cut finely. Mix the lemon zest, garlic, parsley and oil.
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Season with salt and pepper.
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Serve the baked potatoes with the salad and pork chops. Divide the lemon-parsley mixture over the meat and garnish with the grilled lemon.
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Nutrition
750Calories
Sodium20% DV470mg
Fat65% DV42g
Protein76% DV38g
Carbs17% DV50g
Fiber40% DV10g
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