Glazed chops with corn on the cob and roasted potatoes

Name: Glazed chops with corn on the cob and roasted potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 4 Corn cobs (approx. 200 g each); 7-10 Tbsp Salt; 20 g Butter or margarine; 2 medium-sized onions; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 4 Pork chops (approx. 250 g each); 3 small red chillies; 4 TABLESPOONS liquid honey; 7-10 Tbsp Sweet peppers; 7-10 Tbsp coarsely ground black pepper; 200 g sour cream; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
4 Corn cobs (approx. 200 g each)
7-10 Tbsp Salt
20 g Butter or margarine
2 medium-sized onions
2 TABLESPOONS Oil
7-10 Tbsp Pepper
4 Pork chops (approx. 250 g each)
3 small red chillies
4 TABLESPOONS liquid honey
7-10 Tbsp Sweet peppers
7-10 Tbsp coarsely ground black pepper
200 g sour cream
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse and peel. Wash the corncobs. Bring salted water to the boil, add fat and cook the corn on the cobs for about 30 minutes.
2
Onions peel and cut into slices. Cut the potatoes into thin slices. Heat 1 tablespoon of oil in a coated frying pan and fry the potatoes for about 10 minutes, turning them until golden brown.
3
Add the onions about 5 minutes before the end of the cooking time. Season with salt and pepper. Wash chops, dab dry, season with salt and pepper. Heat the remaining oil in a frying pan and fry the chops in it for about 10 minutes while turning.
4
In the meantime, wash the chillies and cut them into fine rings, except for 2 for sprinkling. Drizzle honey over the chops, sprinkle with paprika and glaze the chops with it. Arrange chops with fried potatoes on a plate.
5
Sprinkle chops with chilli pepper and coarsely ground black pepper. Garnish with parsley and the remaining chillies. Serve corn on the cob and sour cream separately. Browned butter tastes good with it.