Beans and asparagus vegetables with cutlet
very easy
35 mins
35 mins
Ingredients
- 20 Sage leaves
- 6 Stem(s) Oregano
- 6 Stem(s) Thyme
- 40 ml Oil
- 7-10 Tbsp Salt
- 4 Pork chops with bone (approx. 250 g each)
- 400 g green asparagus
- 1 can(s) (425 ml) white beans
- 1/2 glass (370 ml) roasted peppers
- 1/2 bunch Spring onions
- 2 Garlic cloves
- 2-3 TABLESPOONS Olive oil
- 7-10 Tbsp freshly ground pepper
- 1 pinch Sugar
- 1–2 Splash of lemon juice
Directions
- 1
Wash the herbs and shake dry. Pluck or wipe the leaves of thyme and oregano. Finely chop 4 sage leaves, thyme and oregano. Mix oil, chopped herbs and 1/2 tsp. salt. Wash the meat and dab dry.
- 2
Turn the chops one after the other in the herb oil, let them drip off a little and grill on the preheated grill or in a grill pan while turning for 8-12 minutes.
- 3
Wash the asparagus, cut off the woody ends and halve lengthwise and crosswise. Put the beans in a sieve, rinse with cold water and drain. Drain the peppers and cut into pieces. Clean and wash spring onions and cut the green and white separately into pieces.
- 4
Peel and slice the garlic.
- 5
Heat olive oil in a large frying pan. Fry the remaining sage leaves for 1-2 minutes, turning them over, remove them and let them drip off on kitchen paper. Add the asparagus to the pan and fry for 6-7 minutes, turning over.
- 6
After about 2 minutes, add the garlic, peppers, beans and the white of the spring onions and fry. Finally, add the green of the spring onions. Season with salt, pepper, sugar and lemon juice.
- 7
Sprinkle chops with freshly ground pepper, arrange on plates with the bean vegetables. Garnish with sage leaves.
Nutrition Facts
430 kcal
13 g
21 g
48 g
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