Greek cutlet roast with olives and limes

Name: Greek cutlet roast with olives and limes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1.2 kg Pork chop (on the bone); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1/2 l Vegetable broth (instant); 1/8 l dry white wine; 750 g Potatoes; 1 glass (370 ml; drained weight 200 g) paprika-filled olives; 2 Limes; 1/2 bunch Thyme; 1 Branch rosemary; 2 red chillies; 4 Garlic cloves

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1.2 kg Pork chop (on the bone)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1/2 l Vegetable broth (instant)
1/8 l dry white wine
750 g Potatoes
1 glass (370 ml; drained weight 200 g) paprika-filled olives
2 Limes
1/2 bunch Thyme
1 Branch rosemary
2 red chillies
4 Garlic cloves

Directions

1
Wash the meat, dab dry, scratch the surface several times about 2.5 cm deep and rub with salt and pepper. Heat the oil in a roasting pan and fry the meat in it, turning it all round.
2
Deglaze with stock and white wine and roast in the preheated oven (electric: 175 °C / gas: level 2) for about 1 3/4 hours. In the meantime peel, wash and slice the potatoes.
3
Drain the olives on a sieve. Wash and slice the limes. Wash thyme, dab dry and dab off leaves, except for a few for garnishing. Pluck rosemary needles from the twig.
4
Wash the chilli, cut lengthwise, remove seeds and cut into rings. Peel garlic and cut into slices. Add potatoes, garlic, olives, chilli rings, thyme and rosemary to the roaster after 45 minutes frying time.
5
Sprinkle with salt and pepper and cook to the end. Put lime slices into the meat cuts about 15 minutes before the end of the roasting time and put the remaining slices into the roaster. Serve garnished with thyme and rosemary.