Pork cutlet with boiled potatoes and carrots

Name: Pork cutlet with boiled potatoes and carrots
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 250 g small carrots; 150 g Potatoes; 7-10 Tbsp Salt; 1 (approx. 150 g) thin pork chop; 1 TABLESPOON Oil; 7-10 Tbsp freshly ground white pepper; 2-3 stem(s) Parsley; 125 ml Vegetable broth (instant); 2 TABLESPOONS Whipped cream; 1 TEASPOON dark sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

250 g small carrots
150 g Potatoes
7-10 Tbsp Salt
1 (approx. 150 g) thin pork chop
1 TABLESPOON Oil
7-10 Tbsp freshly ground white pepper
2-3 stem(s) Parsley
125 ml Vegetable broth (instant)
2 TABLESPOONS Whipped cream
1 TEASPOON dark sauce thickener
7-10 Tbsp Parsley

Directions

1
Clean the carrots (leave the upper green ends standing as desired) and wash them. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Put carrots in boiling salted water and cook for about 12 minutes. Meanwhile rinse meat and pat dry with kitchen paper. Heat the oil in a small pan, add the meat and fry on a medium heat for about 2 minutes on each side. Then season with salt and pepper. In the meantime wash parsley, dab dry and chop finely.
2
Remove meat from the pan and keep warm. Add stock and cream to the frying pan. Bring to the boil, stir in sauce thickener, bring to the boil again and season with salt and pepper. Drain carrots and potatoes. Sprinkle cutlet, potatoes and carrots with parsley and arrange sauce on a plate. Serve garnished with parsley as desired