Pork chops on tepid potato salad

Name: Pork chops on tepid potato salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 500 g Potatoes; 1 medium onion; 4 TABLESPOONS Oil; 1/2 l clear broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 medium-sized pork chops (approx. 200 g each); 1/2 bunch (approx. 100 g) Radishes; 1 (approx. 200 g) pickled cucumber; 2-3 stem(s) Parsley; 3 TABLESPOONS White wine vinegar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

500 g Potatoes
1 medium onion
4 TABLESPOONS Oil
1/2 l clear broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 medium-sized pork chops (approx. 200 g each)
1/2 bunch (approx. 100 g) Radishes
1 (approx. 200 g) pickled cucumber
2-3 stem(s) Parsley
3 TABLESPOONS White wine vinegar

Directions

1
Peel and wash the potatoes and cut them into slices of about 5 mm thickness. Peel and finely chop the onion. Heat 3 tablespoons of oil in a pan and sauté the onion in it. Add the potatoes and stock and simmer for about 10 minutes. Season with salt and pepper. In the meantime wash the chops, dab dry and season with salt and pepper. Heat the remaining oil in a pan and fry the chops for about 10 minutes, turning them over.
2
In the meantime, clean and wash the radishes and cut them into thin slices. Clean, peel and halve the cucumber and remove the seeds. Cut the fruit flesh into slices about 3 mm thick. Wash parsley, dab dry, remove leaves and chop finely. Season potatoes with vinegar and mix with cucumber, radish and parsley. Arrange the potato salad with the chops on a plate and sprinkle with coloured pepper