Informations supplémentaires
30 min.
|
566 kcal
|
easy
|
|
Printable version
1. Setup
Zest the lemon. Chop the garlic and the parsley. Cut the potatoes and the lemon in half.
2. Cook the potatoes
Add the potatoes in a pot and fill with enough water to cover. Add salt. Bring to a boil and cook for 12-15 minutes until tender. Drain.
3. Cook the pork chops
In a skillet over medium-high heat, grill the pork chops 1 minute on each side. Remove and set aside. In the same pan, add 0.5 2P | 1 3P bouillon cube, the brown sugar, half of the garlic and 1/2 2P | 3/4 3P cup of water. Bring to a boil and cook for 2 minutes. Put the pork back into the pan. Lower the heat, cook for 3-4 minutes and baste the pork chops with the sauce.
4. Make the gremolata
In a bowl, combine the lemon zest, the parsley, the rest of the garlic and the juice of half a lemon.
5. Make the salad
In a bowl, combine the potatoes, the arugula, the parmesan shavings, the old-fashioned mustard and a drizzle of olive oil. Season with salt and pepper and mix well. Add lemon juice to taste. It's possible to keep some potatoes and arugula aside for those who prefer not to mix them.
6. Plate your dish
Garnish the pork chops with the gremolata and serve with the salad. Bon appétit!
2unitPork Chops
20gBrown Sugar
1unitLemon
3unitGarlic Clove(s)
1unitFresh Italian Parsley
40gArugula
30gParmesan shavings
500gFingerling Potatoes
15mlOld Fashion Mustard
0.5unitChicken Broth Cube(s)
What you need
Pot, bowl, pan, zester.
566 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
37g
12%
fat
28g
43%
cholesterol
93mg
31%
fiber
2g
8%
protein
41g
saturated
8g
40%
sodium
539mg
22%
sugar
15g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg