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Chop with cranberry-tiger sauce
 
 
4 ServingsPTM15 min

Chop with cranberry-tiger sauce


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

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Directions

  1. Clean the potatoes and halve them. Boil them in water with salt in 10 min. Until done.
  2. 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.
  3. Meanwhile cut the bell pepper into rings and cut the shallots. Divide the lettuce, peppers and half of the shallot over a bowl.
  4. Sprinkle the salad with the oil. Season with pepper and salt.
  5. 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.
  6. Add the cranberry compote, thyme and the water. Heat for 1 more minute and stir smooth.
  7. Divide the meat over the plates and pour over the cranberry sauce. Serve with the potatoes and salad.


Nutrition

620Calories
Sodium16% DV385mg
Fat37% DV24g
Protein70% DV35g
Carbs20% DV61g
Fiber24% DV6g

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