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Pork chop, potatoes and redcurrant raisin salad
Potato with pork chops and a salad of red cabbage and raisins.
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Ingredients
Directions
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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.
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Meanwhile, remove the leaves from the sprigs of sage and press them into both sides of the pork chops. Sprinkle with salt and pepper.
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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.
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Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half. Remove the hard core and cut the leaves into pieces.
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Mix the praise in a large bowl with the red cabbage, raisins and dressing. Season with pepper and salt.
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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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