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Sharon Cunningham
Endive stew with apple and chop
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Ingredients
Directions
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Cut the potatoes into cubes of two cm.
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Cook them in a pan with a bottom of water of four cm with some salt in over fifteen minutes.
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Rub the pork chops with cinnamon, salt and freshly ground pepper.
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Brush them with olive oil.
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Fry the pork chops in a warm grill pan over medium heat in ten minutes nicely browned and cooked, turning them regularly.
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Peel the apples, cut out the cores with an apple drill and cut the apples into slices.
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Heat one third of the oil in a large frying pan and bake the slices of apple golden brown in four minutes, turning them after half the time.
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Drain the potatoes and crush them.
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Add two tablespoons of olive oil and the milk and stir to a smooth puree.
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Mix the endive hand in hand and heat the stew while stirring until the endive begins to shrink.
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Season with salt and pepper.
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Put the stew on plates and put the slices of apple on it.
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Place the pork chops next to it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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