Pork chops with carrots and courgette vegetables

Name: Pork chops with carrots and courgette vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small vegetable onion (approx. 200 g); 500 g Potatoes; 4 TABLESPOONS Oil; 500 g Carrots; 500 g Courgette; 4-5 Stem(s) Thyme; 1/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 Pork chops (approx. 175 g each); 150 g Fresh cream; 7-10 Tbsp colourful pepper; 7-10 Tbsp Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small vegetable onion (approx. 200 g)
500 g Potatoes
4 TABLESPOONS Oil
500 g Carrots
500 g Courgette
4-5 Stem(s) Thyme
1/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 Pork chops (approx. 175 g each)
150 g Fresh cream
7-10 Tbsp colourful pepper
7-10 Tbsp Parsley

Directions

1
Peel and quarter the onion and cut into strips. Peel, wash and cut the potatoes into pieces. Heat 2 tablespoons of oil in a casserole, fry the potatoes in it at medium heat, turning several times, for about 15 minutes.
2
In the meantime, peel the carrots and cut them into pieces. Wash, clean and slice the zucchini. Wash the thyme, dab dry and pluck the leaves from the stems. Add zucchini, carrots, onions and half of the thyme to the potatoes and fry for another 5 minutes.
3
Deglaze with broth and braise vegetables at low heat for about 8 minutes. Season to taste with salt and pepper. Meanwhile wash meat and dab dry. Heat the remaining oil in a frying pan and fry the meat in it over medium heat for 4-5 minutes on each side.
4
Season with salt and pepper. Arrange vegetables, meat and crème fraîche on a plate and sprinkle with remaining thyme and pepper. Serve garnished with parsley if desired.