Ingredients for 4 people:
For the potato salad:
750 g waxy potatoes
salt
1 onion
100 ml vegetable broth (instant)
1 small gherkin
2 tomatoes
200 g salad mayonnaise
2 tablespoons apple cider vinegar
pepper
1 pinch of sugar
For the apple horseradish:
1/2 roll
5-6 tablespoons vegetable broth (instant)
1/2 apple
a few drops of lemon juice
30 g horseradish root (peeled)
salt, pepper
1 bunch of chives
Also:
4 pork chops (approx. 200 g each)
salt, pepper
2 tablespoons oil
Chives to garnish
Preparation:
1. For the potato salad, wash potatoes thoroughly and boil in salted water for 25-30 minutes. Drain potatoes and let cool slightly. Peel potatoes and cut into slices. Peel and dice onion. Cook in vegetable broth for about 5 minutes. Pour the onion broth over the potatoes, mix and let it sit for about 20 minutes. Dice the gherkin. Rinse tomatoes, cut into quarters, remove seeds and dice. Mix mayonnaise with apple cider vinegar. Season with salt, pepper and sugar to taste. Mix potatoes with mayonnaise. Fold in cucumbers and tomatoes. Cover and allow to infuse.
2. For the apple horseradish, finely dice the rolls and mix with the vegetable broth. 5minutes. Rinse apple, quarter, core and grate finely. Mix with some lemon juice. Finely grate the horseradish. Mix apple and horseradish with the soaked roll. Season with salt and pepper. Rinse chives, shake dry and cut into fine rolls. Mix in.
3. Season pork chops with salt and pepper. Heat oil. Fry the chops on both sides. Reduce heat and fry chops for about 12-15 minutes, turning from time to time.
4. Arrange pork chops with apple horseradish and potato salad. Garnish with chives.
Preparation time approx. 75 minutes
Per serving approx.:
Calories: 663Joule: 2780
Protein: 48,8 gFat: 34,5 g
Carbohydrates: 38 g
(FoodCentrale by ddp images)
