Chops au gratin with feta walnut crust with roasted cauliflower and fried potatoes
very easy
75 mins
75 mins
Ingredients
- 1 kg Potatoes
- 1 kg Cauliflower
- 6 TABLESPOONS Oil
- 1 TEASPOON Chili Flakes
- 1 TEASPOON Sweet peppers
- 7-10 Tbsp Salt
- 50 g Walnut kernels
- 150 g Feta
- 2 TABLESPOONS Fresh cream
- 7-10 Tbsp Pepper
- 4 Pork loin steaks (approx. 150 g each)
- 1 big onion
- 2 TABLESPOONS clarified butter
- 1 TEASPOON Caraway seed
- 1/2 bunch Parsley
Directions
- 1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Let the potatoes cool down. Clean and wash the cauliflower and divide into florets. Mix in a bowl with 4 tbsp. oil, chilli, paprika and 1 tsp. salt.
- 2
Spread on a baking tray. Add 100 ml of water. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes.
- 3
Coarsely chop the nuts, crumble the feta. Mix both with crème fraîche. Season with pepper. Wash the meat, dab dry. Heat 2 tablespoons of oil in a frying pan. Sauté the steaks in it on each side for about 2 minutes.
- 4
Take it out, season with salt and pepper. Cut the potatoes into slices. Peel and chop onion. Heat clarified butter in a large pan. Turn the potatoes several times and fry them until golden brown and crispy.
- 5
In the last minutes add onion and caraway seeds and fry.
- 6
Spread the fat mass on the chops. Remove the cauliflower from the oven and keep warm. Switch on the oven grill, gratinate the chops underneath for about 5 minutes. Wash parsley, dab dry, remove leaves and chop.
- 7
Arrange chops with cauliflower and potatoes. Sprinkle with parsley.
Nutrition Facts
860 kcal
46 g
49 g
50 g
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