Ingredients for 4 people:
1 mini cucumber
2 spring onions
4 pork chops (approx. 200 g each)
Salt, pepper
2 tbsp oil
4 tbsp butter
2 tbsp capers
1 bunch dill
Preparation:
1. Rinse and finely dice the cucumber. Clean, rinse and finely chop the spring onions.
2. Season the pork chops with salt and pepper. Heat the oil in a frying pan. Fry the chops on both sides. Reduce the heat. Fry the chops for approx. 12-15 minutes. Fry, turning from time to time.
3. Fry the cucumber and spring onions for the last 2-3 minutes. Add butter to the pan and let it foam up. Add the capers. Season with salt and pepper.
4. Rinse the dill, shake dry and chop coarsely. Serve the pork chops with the cucumber caper butter. Serve sprinkled with dill.
Serve with mashed potatoes sprinkled with finely diced radishes.
Preparation time approx. 30 minutes
Per portion approx.:
Calories: 444
Joule: 1861
Protein: 43,9 g
Fat: 28,6 g
Carbohydrates: 3 g
(FoodCentrale by ddp images)
