Kasseler with mustard crust on bouillon vegetables

Name: Kasseler with mustard crust on bouillon vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Potatoes; 1 TABLESPOON Herb Butter; 1 TEASPOON dried rosemary; 1 TEASPOON Vegetable broth (instant); 1 red pepper; 100 g frozen peas; 8 released pork chops (approx. 100 g each); 2 TABLESPOONS Oil; 4 TABLESPOONS coarse mustard; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Potatoes
1 TABLESPOON Herb Butter
1 TEASPOON dried rosemary
1 TEASPOON Vegetable broth (instant)
1 red pepper
100 g frozen peas
8 released pork chops (approx. 100 g each)
2 TABLESPOONS Oil
4 TABLESPOONS coarse mustard
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper

Directions

1
Peel, wash and slice the potatoes. Bring to the boil in a pot with herb butter, rosemary, 150 ml water and stock. Cover and simmer for about 10 minutes.
2
Preheat the oven grill. Clean, wash and cut the peppers into strips. Add to the potatoes with frozen peas and cook for another 5 minutes. Wash the meat and dab dry. Heat the oil in a large pan. Fry the smoked pork loin on each side. Remove and place on a baking tray.
3
Mix mustard and breadcrumbs. Spread the smoked pork loin with it and gratinate under the hot grill of the oven for 3-4 minutes. Season vegetables with a little pepper. Arrange everything.