Cutlet with roast potatoes

Name: Cutlet with roast potatoes
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 400 g baby seed potatoes; 7-10 Tbsp Salt; 200 g Spring onions; 250 g cherry tomatoes; 1-2 stem(s) Thyme; 1 sprig of rosemary; 2 Pork chops (about 200 g each); 2 discs (10 g each) smoked streaky bacon; 3 TABLESPOONS Oil; 100 g sour cream; 1-2 TEASPOONS Olive oil; 7-10 Tbsp Rosemary and thyme

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

400 g baby seed potatoes
7-10 Tbsp Salt
200 g Spring onions
250 g cherry tomatoes
1-2 stem(s) Thyme
1 sprig of rosemary
2 Pork chops (about 200 g each)
2 discs (10 g each) smoked streaky bacon
3 TABLESPOONS Oil
100 g sour cream
1-2 TEASPOONS Olive oil
7-10 Tbsp Rosemary and thyme

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for about 15 minutes. In the meantime clean, wash and chop the spring onions. Clean, wash and halve the tomatoes as desired.
2
Wash the thyme, dab dry and pluck the leaves from the stems. Wash the rosemary, dab dry and pluck the needles from the branch. Wash the flesh and dab dry. Leave the bacon out in a hot pan without fat.
3
Remove from the pan and keep warm. Add 1 tablespoon of oil to the pan and heat. Fry the meat on each side over medium heat for 3-4 minutes. Season with salt and pepper. In the meantime, drain the potatoes.
4
Heat the rest of the oil in a frying pan. Fry the potatoes and spring onions for about 8 minutes. Add herbs and tomatoes 3-4 minutes before the end of the frying time. Season with salt and pepper. Arrange potatoes, vegetables and meat with 1 slice of bacon each on a small plate.
5
Garnish as desired with rosemary and thyme. Put the sour cream in a small bowl, drizzle with olive oil and add extra.