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Jason Warne
Grill chops and spinach
A tasty Italian recipe. The main course contains the following ingredients: meat, potatoes (solid), onions (in parts), olive oil, shoulder chops, fresh spinach (300 g) and garlic (pressed).
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Ingredients
Directions
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Preheat the oven to 200 ° C and cover a baking tray with parchment paper.
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Clean the potatoes and cut them into segments.
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Spoon the potato and onion tarts on the baking sheet and drizzle with 2 tbsp oil and salt to taste.
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Roast them in the oven in 40 min.
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Golden brown and done.
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Spoon halfway.
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Heat the grill pan about 15 minutes before the end of the baking time of the potatoes.
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Dab the shoulder chops dry with kitchen paper.
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Brush them with 2 tbsp oil and sprinkle on both sides with salt and pepper.
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Grill the meat in 12 minutes until golden brown and done.
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Turn halfway.
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Meanwhile, heat the rest of the oil in a large frying pan.
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Add the spinach bit by bit.
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Let the spinach begin to shrink and the moisture evaporate.
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Fry the garlic for 2 minutes and season with salt and pepper.
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Divide the shoulder chops with garlic spinach over 4 plates and serve with the roasted potato and onion tarts..
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Nutrition
655Calories
Sodium0% DV1.440mg
Fat54% DV35g
Protein66% DV33g
Carbs17% DV52g
Fiber40% DV10g
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