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STORMYWOMAN
Rib chop with fragrant sage and red cabbage salad
A day of traditional Dutch with red cabbage salad, baked potatoes and ribs.
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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.
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Make small notches in both sides of the pork chops and press the sage leaves in it. Sprinkle with salt and salt.
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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.
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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 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
750Calories
Sodium20% DV480mg
Fat65% DV42g
Protein72% DV36g
Carbs18% DV53g
Fiber28% DV7g
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