Filled cutlet with bean vegetables

Name: Filled cutlet with bean vegetables
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 750 g baby potatoes; 7-10 Tbsp Salt; 1 collar Savory; 500 g Princess beans; 4 released pork chops (approx. 200 g each); 7-10 Tbsp Pepper; 8 discs (10 g each) Bacon; 160 g dried plums (8 pieces); 2 TABLESPOONS Oil; 1 collar Parsley; 30 g Butter; 100 ml Vegetable broth (instant)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

750 g baby potatoes
7-10 Tbsp Salt
1 collar Savory
500 g Princess beans
4 released pork chops (approx. 200 g each)
7-10 Tbsp Pepper
8 discs (10 g each) Bacon
160 g dried plums (8 pieces)
2 TABLESPOONS Oil
1 collar Parsley
30 g Butter
100 ml Vegetable broth (instant)

Directions

1
Peel and wash the potatoes, possibly cut in half and cook in boiling salted water for about 20 minutes. Wash the savory, dab dry and bundle except for something to garnish. Clean and wash the beans and cook them with the savory in boiling salted water for about 10 minutes. In the meantime, wash chops, dab dry and cut a pocket in each. Season with salt and pepper.
2
Fill each pocket with 2 slices of bacon and 2 prunes. Heat oil in a pan and fry chops on each side for 4-5 minutes. Wash the parsley, dab dry and pluck the leaves from the stems, except for some for garnishing. Coarsely chop parsley. Drain and steam the potatoes. Add butter and parsley and toss in. Remove meat from the pan and keep warm. Deglaze frying fat with stock and bring to the boil. Arrange everything together and drizzle with the gravy.
3
Drain and steam the potatoes. Add butter and parsley and toss in. Remove meat from the pan and keep warm. Deglaze frying fat with stock and bring to the boil. Arrange everything together and drizzle with the gravy. Garnish with savory and parsley