Filter
Reset
Sort ByRelevance
Sid the Baker/Cooker
Rib chop with summer vegetables
Also try this delicious rib chop with summer vegetables
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Press the meat slightly flattened under the cling film. Mix the breadcrumbs with half of the Italian herbs, salt and pepper.
-
Remove the pork chops through the flour and then through the egg and seasoned breadcrumbs. Press the breadcrumbs well.
-
Cook the green beans in 10-12 minutes until al dente.
-
Heat 4 tablespoons of oil and fry the potato slices on a low setting until golden brown and cooked in 10 to 15 minutes.
-
Fry the pork chops in the remaining 10 minutes. Turn them around once.
-
Mix the tomato cubes and the rest of the Italian herbs with the green beans. Serve them with the pork chops and the potato slices.
-
30 minMain dishmultigrain rice, Red pepper, mushrooms, leeks, unsalted butter, frozen coalfish fillet, paprika, fish bouillon tablet, water,pollock with vegetables and rice
-
20 minMain dishunsalted butter, mushroom melange, fresh haddock fillet, wheat flour, peanut oil, garlic, samphire, lemon juice, capers,bart of olphens haddock with samphire
-
25 minMain dishtilapia fillets, salt and (freshly ground) pepper, lemon juice, cook's cream, dairy spread, Parmesan cheese,gratinated tilapia fillet
-
15 minMain dishWhite rice, Chinese stir fry mix, ginger syrup, tofu natural, sunflower oil, black bean sauce,black bean tofu with chinese rice
Nutrition
740Calories
Sodium0% DV0g
Fat57% DV37g
Protein82% DV41g
Carbs19% DV56g
Fiber0% DV0g
Loved it