Pork cutlet with pea sauce

Name: Pork cutlet with pea sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Pea pods (net=240 g); 1/4 l Vegetable broth (instant); 3 Stem(s) Basil; 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON pesto alla genovese; 7-10 Tbsp a few squirts of lemon juice; 4 large carrots (about 150 g each); 300 g ribbon noodles; 4 (150 g each) ripped pork chops; 1-2 TABLESPOONS Oil; 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp Basil and lemon

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Pea pods (net=240 g)
1/4 l Vegetable broth (instant)
3 Stem(s) Basil
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON pesto alla genovese
7-10 Tbsp a few squirts of lemon juice
4 large carrots (about 150 g each)
300 g ribbon noodles
4 (150 g each) ripped pork chops
1-2 TABLESPOONS Oil
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp Basil and lemon

Directions

1
Peas in shell. Cook in boiling broth for about 10 minutes. Remove 2 tablespoons of peas from the stock and set aside. Wash the basil, pluck the leaves, add to the stock and puree. Refine with cream, bring to the boil briefly.
2
Season with salt, pepper, pesto and lemon juice. Add the put aside peas again. Peel and wash the carrots and cut them into long strips. Cook in boiling salted water for about 5 minutes.
3
Cook the pasta in salted water for about 8 minutes. Drain carrots and noodles and let them drain. Wash chops and dab dry. Fry in a grill pan coated with oil, turning for about 10 minutes.
4
Season with salt and pepper. Melt the fat. Roast carrots and noodles in it. Serve in portions with pea sauce and chops. Serve garnished with basil and lemon.