Endive stew with apple and chop

Name: endive stew with apple and chop
Total time: 30 min
Yield: 4
Ingredients: 125 kilo floury potatoes; 4 hare chop; 1 teaspoon cinnamon; 6 tablespoon olive oil; 2 Apple; 150 ml milk; 450 gram endive

Ingredients

Directions

Cut the potatoes into cubes of two cm.
Cook them in a pan with a bottom of water of four cm with some salt in over fifteen minutes.
Rub the pork chops with cinnamon, salt and freshly ground pepper.
Brush them with olive oil.
Fry the pork chops in a warm grill pan over medium heat in ten minutes nicely browned and cooked, turning them regularly.
Peel the apples, cut out the cores with an apple drill and cut the apples into slices.
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.
Drain the potatoes and crush them.
Add two tablespoons of olive oil and the milk and stir to a smooth puree.
Mix the endive hand in hand and heat the stew while stirring until the endive begins to shrink.
Season with salt and pepper.
Put the stew on plates and put the slices of apple on it.
Place the pork chops next to it.