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Vtelf03
Chop with lemon sauce and beans
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Ingredients
Directions
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Cook the potatoes for about 15 minutes.
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Sprinkle the pork chops with salt and pepper and fry them in 2 tablespoons of olive oil for 5-6 minutes per side.
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Squeeze out half of the lemon and grate the peel of the other half. Boil the cream in about 5 minutes with lemon juice and grater until a sauce.
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Cook the broad beans until done. Heat the rest of the olive oil and fry the onion. Scoop the cooked broad beans and Provencal herbs through.
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Serve the pork chops with the potatoes and broad beans. Stir the pesto through the lemon sauce and serve it.
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Nutrition
635Calories
Sodium0% DV0g
Fat45% DV29g
Protein96% DV48g
Carbs13% DV39g
Fiber0% DV0g
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