Neck chops with mushroom and onion crust, cream beans and parsley potatoes

Name: Neck chops with mushroom and onion crust, cream beans and parsley potatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g waxy potatoes; 7-10 Tbsp Salt; 125 g Mushrooms; 1 Onion; 5 TABLESPOONS Breadcrumbs; 1 TABLESPOON Butter; 7-10 Tbsp Pepper; 600 g frozen green beans; 4 pork neck chops (approx. 175 g each); 2 TABLESPOONS Sunflower oil; 250 g Whipped cream; 1/2 TABLESPOON Cornstarch; 2 stem(s) Parsley; 7-10 Tbsp coarse pepper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g waxy potatoes
7-10 Tbsp Salt
125 g Mushrooms
1 Onion
5 TABLESPOONS Breadcrumbs
1 TABLESPOON Butter
7-10 Tbsp Pepper
600 g frozen green beans
4 pork neck chops (approx. 175 g each)
2 TABLESPOONS Sunflower oil
250 g Whipped cream
1/2 TABLESPOON Cornstarch
2 stem(s) Parsley
7-10 Tbsp coarse pepper

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Clean the mushrooms and dice them finely. Peel and finely dice the onion. Mix mushrooms, onion, breadcrumbs and butter.
2
Season with salt and pepper. Keep cold.
3
Cook the beans in boiling salted water for about 5 minutes. Wash chops and dab dry. Heat oil in a pan. Fry chops on each side for about 5 minutes at medium heat. Drain the beans.
4
Collect 50 ml cooking water and pour it back into the beans with the cream, simmer for 3-4 minutes. Season with salt and pepper. Mix starch with a little cold water, pour it to the beans, bring to the boil again.
5
Drain the potatoes. Wash parsley, shake dry, chop finely and sprinkle over the potatoes. Spread the mushroom crust on the meat and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
6
manufacturer) gratinate for 3-4 minutes. Arrange chops, beans and potatoes on plates. Sprinkle with coarse pepper.