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Shoulder chop with apple and broccoli
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Ingredients
Directions
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Chop the onion coarsely.
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Make sure the shoulder chops are at room temperature.
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Rub the shoulder chops with salt, freshly ground pepper and mustard.
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Heat the butter in the frying pan and fry the pork chops in just five minutes.
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Pour the apple juice along the edge of the pan with the meat and let it simmer for ten minutes until tender.
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If necessary, pour a dash of water.
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Cut the florets from the broccoli.
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Peel the stalk and cut into pieces.
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Boil the broccoli florets and pieces in a pan with plenty of boiling water in three to four minutes al dente.
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Drain them in a colander.
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Cut the apples into quarters and remove the bell house.
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Cut each piece of apple into three parts.
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Heat the olive oil in the stir-fry stir-fry the onion and apple with thyme three to four minutes.
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Scoop the broccoli through and warm for a while.
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Season with salt and pepper.
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Serve the pork chops with the vegetables around them.
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Pour the gravy into a gravy boat.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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