Puree, broad beans and pork chop

Name: puree, broad beans and pork chop
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg potatoes crumbly; 4 rib chops; 90 g butter at room temperature; 4 el Groninger mustard jar of 200 g; 3 el flat leaf parsley finely chopped; 4 wholemeal biscottes (pack of 225 g), crumbled; 300 g broad beans freezer; 1 bag fresh peas 200 g; 75 ml Full Milk; 100 g old cheese grated; 1 bag bunch onion (3 pieces), in rings

A tasty Dutch recipe. The main course contains the following ingredients: meat, potatoes (crumbly), rib chops, butter (at room temperature), Groninger mustard (200 g jar), flat parsley (finely chopped), wholemeal biscottes ((packet of 225 g), crumbled), broad beans ( frozen), fresh peas (200 g), whole milk, old cheese (grated), spring onions (3 pieces) and in rings).

Ingredients

Kitchen Stuff

baking paper, puree tamper

Directions

Peel the potatoes and cut them into pieces. Boil in water with salt in 20 min. Until done.
In the meantime, preheat the oven to 200 ° C. Sprinkle the pork chops with salt and pepper. Mix 30 g butter, mustard and parsley to a smooth mass. Add the biscottes. Cover the chops thick with the mixture and place them on a baking sheet covered with parchment paper. Place in the middle of the oven and bake for approx. 10 minutes.
Cook the green beans according to the instructions on the packaging. Drain, allow to cool slightly and remove the light green fleece around the beans. Cook the peas for 2 minutes in boiling water.
Bring the milk to a boil with 30 g of butter. Pour over the potatoes. Add the cheese and stamp with the puree damper into a coarse puree. Season with salt and pepper.
Heat the rest of the butter in a pan and scoop the green beans, the peas and the spring on a high heat for 1 min. Season with salt and pepper. Divide the mashed potatoes and vegetables over 4 plates and serve with the pork chops.