Ingredients
4° pork chops, boneless
340 grams of boneless pork chops
° 360 g of yellow potatoes
° honey 1 tbsp. soup
° 1 C. Mustard is old-fashioned
° 7 g thyme
1 lemon unit
340 gm green beans
113 gm chopped onion
° oil * 4 tbsp. soup
° ¼ tsp. Salt and Pepper*
Preparation
1
Before begin, preheated oven 230°C (450°F). Washing and dry all fruits and vegetables.
shred 1 tbsp. tablespoons of thyme leaves (double the amount for 4 people) Cutting the potatoes to 1 inch (2.5 cm) pieces. Place 1 tablespoon of the potatoes on a baking sheet. tablespoons of oil (double the amount for 4 people), then sprinkle with half the amount of thyme. Salt and Pepper. Roast in center of oven 25 to 28 minutes, stirring halfway through cooking, until potatoes are golden brown.
Prepare the sauce
2
While the potatoes are roasting, trim the green beans. Peel and juice of half a lemon. Cut the rest of the lemon into wedges. In a small bowl, whisk together the mustard and honey, with the remaining 1 tablespoon. lemon zest, 2 tsp. lemon juice and 1 tbsp. tablespoons of oil (double the amount for 4 people). For reservations.
Cooking pork
3
Pat the pork dry with a paper towel, then season with salt and pepper. Heat a non-stick frying pan. Add 1 tbsp. tablespoons of oil (double the amount for 4 people), then the pork. Fry for 6 to 8 minutes on each side, until golden brown and done**. Transfer to a plate and cover to keep warm. For reservations.
Cook vegetables
4
In the same skillet, add 1 tbsp. 1 tablespoon oil (double the amount for 4 people), then green beans and onions. Salt and Pepper. cook, stirring occasionally, until green beans are tender, 4 to 6 minutes.
vegetable juice
5
Remove the pan from the heat and add 1 tbsp. Vinaigrette (double quantity for 4 persons) over vegetables. Mix well.
The end and the present
6
Cut the ham into slices. Divide the pork, potatoes, and vegetables among the plates. Drizzle the pork with the remaining sauce and any remaining pork juices on the plate. Sprinkle with lemon juice, if desired.
Enjoy!
