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GILL846
Chop with fried pineapple
Small potatoes with ribs, large red onions, pineapple, thyme and string beans.
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Ingredients
Directions
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Heat the oil in a large frying pan and fry the potatoes in 20 minutes until golden brown and done. Season with pepper and salt.
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Meanwhile, sprinkle the pork chops with salt and pepper. Heat the oil in a skillet and fry the meat in 6 min. Until golden brown and done. Turn halfway.
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Meanwhile, cut the onions into thin rings.
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Peel the pineapple, cut lengthwise and remove the hard core. Halve the halves once again lengthwise and cut the pineapple into pieces of 1 cm.
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Take the pork chops out of the pan and let them rest on a plate under aluminum foil.
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Fry the onion and thyme in the remaining shortening for 8 minutes. Add the pineapple and cook on low heat for 5 minutes.
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Meanwhile, cook the beans in 7 minutes until al dente. Drain.
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Divide the pork chops with the onion pineapple mixture over the plates. Serve with the potatoes and string beans.
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Nutrition
690Calories
Sodium10% DV250mg
Fat49% DV32g
Protein70% DV35g
Carbs20% DV60g
Fiber44% DV11g
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