Pork cutlet with apple-red cabbage and roast potatoes

Name: Pork cutlet with apple-red cabbage and roast potatoes
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g Potatoes; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 (approx. 150 g) mid-size chop; 1 (approx. 100 g) small apple; 200 g Red cabbage (from the glass); 7-10 Tbsp grated nutmeg; 7-10 Tbsp Marjoram

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g Potatoes
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 (approx. 150 g) mid-size chop
1 (approx. 100 g) small apple
200 g Red cabbage (from the glass)
7-10 Tbsp grated nutmeg
7-10 Tbsp Marjoram

Directions

1
Wash, peel and quarter the potatoes. Then cook in boiling salted water for about 15 minutes. Drain the potatoes. Heat 1 tablespoon of oil in a coated pan and fry the potatoes in it for about 10 minutes until golden brown.
2
Season with salt and pepper. Meanwhile wash the cutlet, dab dry and season with salt and pepper. Heat the remaining oil in a frying pan and fry the cutlet in it over medium heat for about 8 minutes, turning.
3
Peel and quarter the apple and remove the core. Cut the apple quarters into small cubes. Put red cabbage and apple cubes in a pot and heat them up. Season with salt and nutmeg. Arrange cutlet with roast potatoes and apple red cabbage on a plate.
4
Garnish with marjoram.