Marjoram potatoes with paprika vegetables

Name: Marjoram potatoes with paprika vegetables
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 150 g baby potatoes; 100 g red pepper; 1 Garlic clove; 75 g Boneless pork chop; 2 teaspoons (5 g each) Butter or margarine; 100 ml Vegetable broth; 50 g Vegetable maize (canned); 50 g calorie-reduced buttermilk cream cheese with herbs (8 % fat); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; some stem(s) Marjoram

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

150 g baby potatoes
100 g red pepper
1 Garlic clove
75 g Boneless pork chop
2 teaspoons (5 g each) Butter or margarine
100 ml Vegetable broth
50 g Vegetable maize (canned)
50 g calorie-reduced buttermilk cream cheese with herbs (8 % fat)
7-10 Tbsp Salt
7-10 Tbsp white pepper
some stem(s) Marjoram

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Clean, wash and cut the peppers into pieces. Peel garlic and chop finely. Dice the sausage. Fry garlic and paprika in 1 teaspoon of hot fat.
2
Pour on the stock, add the corn and pork loin and cook for about 10 minutes. Peel and chill the potatoes. Pluck the marjoram leaves from the stalks. Heat the remaining fat. Swivel potatoes in it, add marjoram.
3
Add cream cheese to the vegetables and stir in. Season to taste with salt and pepper. Arrange potatoes and vegetables on a plate.