Chop with cranberry-tiger sauce

Name: chop with cranberry-tiger sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 kg new potatoes; 6 el traditional olive oil; 4 rib chop; 200 g oak leaf lettuce melange; 3 shallot; 2 sweet pointed pepper; 125 g Oceans Spray original cranberry compote pot 250 g; 50 ml tap water; 2 twig fresh thyme only the leaves

Rib chop with cooked potatoes, a fresh salad and sauce of cranberry compote and thyme.

Ingredients

Directions

Clean the potatoes and halve them. Boil them in water with salt in 10 min. Until done.
Sprinkle the pork chops with salt and salt. Heat the oil in a frying pan and fry the pork chops in 10 min. Brown and done. Turn halfway.
Meanwhile cut the bell pepper into rings and cut the shallots. Divide the lettuce, peppers and half of the shallot over a bowl.
Sprinkle the salad with the oil. Season with pepper and salt.
Take the pork chops out of the pan and leave to rest for 5 minutes under aluminum foil. Meanwhile, fry the remainder of the shallot for 1 min. In the remaining shortening.
Add the cranberry compote, thyme and the water. Heat for 1 more minute and stir smooth.
Divide the meat over the plates and pour over the cranberry sauce. Serve with the potatoes and salad.