Marinated pork chops with noodle salad

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Peel horseradish and grate coarsely. Wash marjoram and dab dry. Roughly pluck half and mix with 75 ml oil, 2 tsp. peppercorns and half horseradish. Add meat to the marinade and marinate for about 2 hours.

2. 2

   Defrost the peas. Prepare pasta in boiling salted water according to package instructions. Clean broccoli, wash and cut florets from the stalk, wash thoroughly. Cook in boiling salted water for about 5 minutes until al dente. Add peas 3 minutes before the end of the cooking time. Drain vegetables, quench and drain. Drain noodles as well, rinse with cold water and drain. Wash and halve the tomatoes. Peel onion and chop finely. Mix mayonnaise with sour cream and onion, season to taste with salt, pepper and paprika. Mix the pasta, broccoli, peas and tomatoes with the dressing and leave to stand. Remove meat from the marinade and dab dry.

3. 3

   Wash and halve the tomatoes. Peel onion and chop finely. Mix mayonnaise with sour cream and onion, season to taste with salt, pepper and paprika. Mix the pasta, broccoli, peas and tomatoes with the dressing and leave to stand. Remove meat from the marinade and dab dry. Heat 1-2 tablespoons of oil in a large frying pan and fry the chops for about 6 minutes, turning them over. 1-2 minutes before the end of the cooking time, add the remaining marjoram to the pan, sprinkle with the remaining horseradish and 1 tsp. peppercorns. Season pasta salad again, arrange in bowls and add

4. 4

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
640 kcal

CARBS
47 g

FATS
31 g

PROTEINS
41 g