Florentine schnitzel roast in the oven with white beans

Name: Florentine schnitzel roast in the oven with white beans
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 kg detached pork chop; 4 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Rosemary stalk; 4 Stem(s) Basil; 1/2 Pot of thyme; 2 tin(s) (400 g each; 250 g each) giant white beans; 7-10 Tbsp Kitchen yarn; 1 Roasting hose

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 kg detached pork chop
4 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Rosemary stalk
4 Stem(s) Basil
1/2 Pot of thyme
2 tin(s) (400 g each; 250 g each) giant white beans
7-10 Tbsp Kitchen yarn
1 Roasting hose

Directions

1
Wash the meat and dab dry. Peel garlic. Press 2 cloves through a garlic press. Season roast with salt and pepper. Rub with crushed garlic. Wash herbs and shake dry.
2
Pluck rosemary needles from the coarse stalks. Tie the herbs around the roast using kitchen string. Place the roast tube on a baking tray. Push the roast in. Rinse and drain the beans.
3
Place the whole garlic cloves in the tube around the roast and close one side of the tube. Pour in 200 ml of water, close the second side. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour.
4
All done!!.