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                                    Cricrinapoli
                                
                            Chop with cranberry-tiger sauce
Rib chop with cooked potatoes, a fresh salad and sauce of cranberry compote and thyme.
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                    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.
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Nutrition
                                620Calories
                            
                            
                                Sodium16% DV385mg
                            
                            
                                Fat37% DV24g
                            
                            
                                Protein70% DV35g
                            
                            
                                Carbs20% DV61g
                            
                            
                                Fiber24% DV6g
                            
                        
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