Shoulder chops with chicory

Name: shoulder chops with chicory
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 4 shoulder chops; 60 g butter; 1 orange; 2 tablespoons mustard; 2 bags potato wedges with peel a 450 g, frozen; 6 shrubs chicory approx. 750 g; 2 teaspoons sugar

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.

Ingredients

Kitchen Stuff

frying pan

Directions

Fritter oil to 180 ° C.
Pour chops with salt and pepper.
Heat 40 g butter in frying pan and brown in 4 min.
Browning halfway.
Meanwhile, clean orange peel, grate 2 tsp of skin and press fruit.
Mix mustard, orange juice and zest and 200 ml of water through cooking fat.
Pork chops gently for about 15 minutes.
Potatoes in portions fry until golden brown according to instructions.
Let drain on kitchen paper.
Meanwhile, cut chicory in length into quarters and remove hard core.
Heat in butter wok.
Chicory for 2 min.
Add sugar and let chicory cook for 8-10 min.
Over medium heat.
Season with salt.
Divide the potato wedges, chicory and pork chops into four plates, create steaming stock over meat..