Pork chop, potatoes and redcurrant raisin salad

Name: pork chop, potatoes and redcurrant raisin salad
Cook time: 16 min
Total time: 16 min
Yield: 4
Cuisine: Dutch
Ingredients: 3 el fresh herb butter with garlic; 600 g baking potatoes; 4 twig fresh sage leaf; 4 rib chop; 500 g chicory; 300 g cut red cabbage; 100 g generous raisins; 75 ml sladressing caesar

Potato with pork chops and a salad of red cabbage and raisins.

Ingredients

Directions

Heat the herb butter in a frying pan and fry the potatoes in 10 min. On medium heat until golden brown and done. Change regularly.
Meanwhile, remove the leaves from the sprigs of sage and press them into both sides of the pork chops. Sprinkle with salt and pepper.
Heat the herb butter in a frying pan and fry the chops over medium heat in 10 min. Until golden brown and done. Turn halfway.
Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half. Remove the hard core and cut the leaves into pieces.
Mix the praise in a large bowl with the red cabbage, raisins and dressing. Season with pepper and salt.
Serve the pork chops with the potatoes and salad.

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Nutrition

565Calories

Sodium16% DV385mg

Fat35% DV23g

Protein68% DV34g

Carbs17% DV52g

Fiber28% DV7g

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