Rib chop with fragrant sage and red cabbage salad
A day of traditional Dutch with red cabbage salad, baked potatoes and ribs.
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.
Make small notches in both sides of the pork chops and press the sage leaves in it. Sprinkle with salt and salt.
Heat the herb butter in a frying pan and fry the pork chops over medium heat in 10 min. Until golden brown and done. Times regularly.
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 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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