Pork chop with herb potatoes.

Pork chop with herb potatoes.

– 2 portions of pork on the bone,
– A mix of Provencal herbs,
– 2 tbsp olive oil “extra virzhdin”
– Freshly ground pepper
– 50 ml pineapple juice (use of canned pineapple)
– Spicy Adygei salt
– 500 g young potato,
– A small bunch of watercress,
– A small bunch of arugula,
– Cilantro (optional)
– 1 tbsp Dijon mustard,
– 1-2 cloves of garlic,
– 2 tbsp olive oil “extra virgin”
– lemon juice,
– A handful of pine nut,
– Salt, freshly ground pepper.

In a bowl, mix the juice, oil, a mixture of herbs, salt and pepper. In this mixture marinate the meat for 1 hour approximately.

Boil until half cooked potatoes in their skins, to shift into a baking dish, drizzle with olive oil and bake until tender and rosy at 200 degrees.

Pork fried in a skillet grill on both sides over high heat for 3 minutes on each side, to shift into a mold and place in hot oven for 7-8 minutes.

While “comes” pork, cook potatoes for refueling. Put in a blender bowl arugula, watercress, garlic, mustard, walnuts, salt, pepper, oil, lemon juice to taste. Grind until smooth. Ready to put the potatoes in a bowl, add the sauce, whole or part, mix well. In a dish put pork, potatoes around.

Pour a glass of wine on the … Perfect meal for two! Perfect for any romantic dinner!

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