Bacon potatoes with egg dip and chops

Name: Bacon potatoes with egg dip and chops
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g small new potatoes; 4 Eggs (size M); 1/2 bunch Chives; 1/2 potty Chervil; several sheets Sage; some stem(s) Marjoram and oregano; 50 g light salad cream; 7-10 Tbsp (20 % fat); 250 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 175 g Bacon; 4 (approx. 600 g) thin pork chops; 2-3 TABLESPOONS Oil; 7-10 Tbsp cherry tomatoes

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g small new potatoes
4 Eggs (size M)
1/2 bunch Chives
1/2 potty Chervil
several sheets Sage
some stem(s) Marjoram and oregano
50 g light salad cream
7-10 Tbsp (20 % fat)
250 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
175 g Bacon
4 (approx. 600 g) thin pork chops
2-3 TABLESPOONS Oil
7-10 Tbsp cherry tomatoes

Directions

1
Scrub the potatoes thoroughly in cold water, bring to the boil with plenty of water, cover and cook for 15-20 minutes. Meanwhile, boil eggs in plenty of water for 10 minutes, rinse with cold water, let cool and peel.
2
Wash the herbs and dab dry. Chop chives and chervil. Mix salad cream, yoghurt and chopped herbs. Coarsely dice the eggs, fold in and season with salt and pepper. Drain potatoes and let them cool down.
3
Cut the bacon slices in half and wrap them around the potatoes, wrapping one or more leaves of marjoram, oregano or sage around each. Wash the chops and dab dry. Heat the oil in a large pan and fry the chops for 6-8 minutes, turning.
4
Season with salt and pepper. Keep warm. Put potatoes in hot frying fat and fry until crispy. Season with salt and pepper. Arrange everything on a large plate and garnish with cherry tomatoes and remaining herbs.