Bacon potatoes with chops & yoghurt sauce

Name: Bacon potatoes with chops & yoghurt sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg small to medium size; 2 Eggs; 1 collar Chives; 3 TABLESPOONS Salad cream; 300 g Whole milk yoghurt; 7-10 Tbsp salt, white pepper; 1/2 potty Sage; 7-10 Tbsp or oregano; 8-10 Discs; 7-10 Tbsp Bacon; 4 (150 g each) Pork chops; 2-3 TABLESPOONS Oil; 7-10 Tbsp cherry tomatoes and; 7-10 Tbsp Herbs

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg small to medium size
2 Eggs
1 collar Chives
3 TABLESPOONS Salad cream
300 g Whole milk yoghurt
7-10 Tbsp salt, white pepper
1/2 potty Sage
7-10 Tbsp or oregano
8-10 Discs
7-10 Tbsp Bacon
4 (150 g each) Pork chops
2-3 TABLESPOONS Oil
7-10 Tbsp cherry tomatoes and
7-10 Tbsp Herbs

Directions

1
Brush the potatoes vigorously under water. Cover and cook in little water for 15-20 minutes
2
Boil the eggs hard for about 10 minutes. Drain, quench, peel and let cool. Wash the chives and cut into small rolls. Mix with salad cream and yoghurt. Dice the eggs and fold in. Season to taste
3
Wash the sage and remove the leaves. Drain the potatoes and let them cool down a little. Cut the bacon slices in half lengthwise. Wrap them around the potatoes, wrapping 1-2 sage leaves around each
4
Wash the chops and pat dry. Fry in hot oil for 5-6 minutes per side, season. Take out, keep warm
5
Fry the bacon potatoes in hot frying fat until crispy all around. Season with pepper. Arrange potatoes and chops and garnish. Add the yoghurt sauce