Pork chops with cauliflower vegetables

Name: Pork chops with cauliflower vegetables
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1 (approx. 750 g) Head Cauliflower; 50 g Butter or margarine; 2 TABLESPOONS Flour; 1/4 l Milk; 100 g Cream processed cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 Pork chops (about 160 g each); 3 TABLESPOONS Breadcrumbs; 1 collar Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
1 (approx. 750 g) Head Cauliflower
50 g Butter or margarine
2 TABLESPOONS Flour
1/4 l Milk
100 g Cream processed cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 Pork chops (about 160 g each)
3 TABLESPOONS Breadcrumbs
1 collar Parsley

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for 20 minutes. Clean the cauliflower, cut into florets and cook in boiling salted water for about 15 minutes. Drain the cauliflower and collect the cooking water.
2
Melt 30 g fat in a pot, add flour and sweat it. Deglaze with cauliflower water and milk, stir in cheese. Add cauliflower. Season to taste with salt, pepper and nutmeg and simmer for another 5 minutes at low heat.
3
Wash the chops, dab dry and fry in the remaining fat on both sides for 8-10 minutes. Season with salt and pepper. Wash parsley, dab dry and chop. Remove meat from the pan.
4
Fry the breadcrumbs in the frying fat, add the parsley. Drain the potatoes. Arrange chops with cauliflower vegetables and potatoes on a plate and sprinkle with the breadcrumbs.