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Gigemmandy
Rib chop with roasted pumpkin
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Ingredients
Directions
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Place the pork chops in a bowl. Mix 2 tablespoons of oil with the orange zest, rosemary, garlic and wine and pour over the pork chops. Spoon for a while and let marinate for about 1 hour.
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Preheat the oven to 220 ° C. Place the slices of pumpkin on the baking sheet and brush them on both sides with 2 tablespoons of oil. Sprinkle with (coarse) salt and (chili) pepper to taste.
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Roast the pumpkin for about 10 minutes high in the oven and turn the slices over. Roast again for 10 minutes.
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In the meantime, heat a grill pan. Remove the meat from the marinade and store the marinade. Dab the meat dry with kitchen paper and grease the light with 1 tablespoon of oil. Grill the pork chops on both sides in about 10 minutes until brown and done. Take them out of the pan and keep warm under aluminum foil.
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Extinguish the shortening with the marinade and let it boil for a while at a high setting. Mount the sauce on a low setting with the blocks of butter and roll the meat through.
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Serve the meat with the pumpkin and garnish with the watercress.
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Nutrition
375Calories
Sodium0% DV0g
Fat38% DV25g
Protein60% DV30g
Carbs1% DV4g
Fiber0% DV0g
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