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