Cutlet roast with colorful vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
4
- 1.2 kg Roast pork chops (to be triggered by the butcher)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS separated herbs (e.g. tarragon, thyme, mayoran, rosemary)
- 100 g Bacon
- 1 red, yellow and green peppers
- 500 g Carrots
- 400 g French beans
- 750 g Potatoes
- 1/8 l clear meat broth (instant)
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat, dab dry and rub with salt and pepper. Mix herbs, sprinkle 1 tablespoon over the meat. Cover with bacon. Add the rest of the herbs. Place the meat in a roasting pan and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour.
- 2
In the meantime, clean and wash the peppers and cut them into large pieces. Peel and wash the carrots and cut them into sticks. Clean, wash and cut the beans into pieces. Peel and wash potatoes and cut them lengthwise into eighths.
- 3
Add the vegetables to the meat 30 minutes before the end of the cooking time. Add stock and continue cooking. Cut meat into slices. Season vegetables with salt and pepper. Serve the meat together with the vegetables.
- 4
Garnish with parsley.
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