Rucola stew with black olives and pork chop

Name: rucola stew with black olives and pork chop
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1,5 kilo crumbly potatoes; salt; 1 little pot black olives without pit 240 g; 2 bag arugula beat a 75 g; 4 hare chops; (freshly ground) black pepper; 5 tablespoons Italian stir fry oil and herbs container a 100 g; 1 bag grated cheese 100 g

A tasty recipe. The main course contains the following ingredients: meat, crumbly potatoes, salt, black olives without piping (240 g), rocket salad (lettuce a 75 g), hare chops, (freshly ground) black pepper, Italian stir-fry oil and herbs (box a 100 g) and grated Parrano (cheese 100 g).

Ingredients

Directions

Peel potatoes, cut into pieces and wash.
Cook in pan with little water and salt potatoes covered in about 20 minutes.
Garlic peel and chop.
Drain the olives and chop finely.
Roughly cut rocket.
Pour chops with salt and pepper.
Heat 2 tablespoons of oil in frying pan and chop into medium chops on medium heat for about 5 minutes per side.
Drain potatoes, collect part of cooking liquid.
Pan potatoes with mashed oil until mashed.
Rub garlic, olives, arugula and cheese with puree.
If necessary add some cooking liquid to make stew delicious.
Season with salt and pepper.
Place chops on or next to stew..