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NAIVERAY
Shoulder chops with chicory
A tasty Dutch recipe. The main course contains the following ingredients: meat, shoulder chops, butter, orange, mustard, potato pieces with skin (a 450 g, frozen), chicory (about 750 g) and sugar.
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Ingredients
Directions
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Fritter oil to 180 ° C.
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Pour chops with salt and pepper.
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Heat 40 g butter in frying pan and brown in 4 min.
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Browning halfway.
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Meanwhile, clean orange peel, grate 2 tsp of skin and press fruit.
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Mix mustard, orange juice and zest and 200 ml of water through cooking fat.
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Pork chops gently for about 15 minutes.
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Potatoes in portions fry until golden brown according to instructions.
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Let drain on kitchen paper.
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Meanwhile, cut chicory in length into quarters and remove hard core.
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Heat in butter wok.
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Chicory for 2 min.
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Add sugar and let chicory cook for 8-10 min.
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Over medium heat.
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Season with salt.
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Divide the potato wedges, chicory and pork chops into four plates, create steaming stock over meat..
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Nutrition
860Calories
Sodium37% DV880mg
Fat91% DV59g
Protein62% DV31g
Carbs17% DV52g
Fiber20% DV5g
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