Neck cutlet with potato wedges and coleslaw

Name: Neck cutlet with potato wedges and coleslaw
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack of (600 g) frozen potato wedges; 1 short tasting mustard; 1/2 TEASPOON Honey; 1/2 TEASPOON Sweet peppers; 2-3 TABLESPOONS Oil; 4 Pork neck chops (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small red pepper; 300 g ready-made coleslaw

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of (600 g) frozen potato wedges
1 short tasting mustard
1/2 TEASPOON Honey
1/2 TEASPOON Sweet peppers
2-3 TABLESPOONS Oil
4 Pork neck chops (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small red pepper
300 g ready-made coleslaw

Directions

1
Prepare potato wedges according to the instructions on the packet. Mix mustard, honey, paprika powder and 1 tablespoon of oil to a paste. Wash the meat, dab dry and season with salt and pepper. Spread a thin layer of the paste on the meat
2
Heat 1-2 tablespoons of oil in a frying pan. Fry the meat for 8-10 minutes over medium heat, turning it over. Quarter the peppers, clean, wash and cut into strips. Mix cabbage salad and paprika strips
3
Take the meat out of the pan and spread the paste thinly on the meat again. Arrange chops, coleslaw and potato wedges on plates