Cutlet with zucchini sauce and potatoes
easy
50 mins
50 mins
Ingredients
- 4 Pork chops (200 g each; with fillet)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 750 g medium-sized potatoes
- 1 Onion
- 40 g Butter or margarine
- 2 (400 g) Courgette
- 1/4 l clear broth (instant)
- 1 collar Thyme
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the chops and pat them dry. Heat the oil in two coated pans and fry the chops for 4-5 minutes on each side. Season with salt and pepper. Wrap the chops in aluminium foil and keep warm for a short time.
- 2
In the meantime, peel and wash the potatoes and cut them into quarters lengthwise. Fry in the frying fat for 10 minutes, turning constantly. Season with salt. Meanwhile peel and chop the onion. Melt the fat and fry the onion cubes in it until transparent.
- 3
Wash the zucchini, grate coarsely and add to the onions, fry briefly. Deglaze with broth and cook for 5 minutes. Take out 1/3 of the courgettes and put aside. Puree the rest of the zucchini in the broth.
- 4
Add the grated vegetables to the vegetable sauce and season with salt and pepper. Wash the thyme and dab dry. Put something aside for garnishing. Pluck the remaining leaves from the stems and chop them. Stir some thyme into the zucchini sauce.
- 5
Sprinkle the remaining leaves over the meat. Arrange chops, potatoes and vegetables on preheated plates. Garnish with a sprig of thyme as desired.
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