Pork cutlets with rice

Name: Pork cutlets with rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Broccoli; 500 g red peppers; 1 glass small corncobs (capacity 180 g, drained weight 110 g); 500 g Pork escalope meat; 7-10 Tbsp Salt; 120 g Long grain rice; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1/8 l Vegetable broth (instant); 7-10 Tbsp Rose peppers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Broccoli
500 g red peppers
1 glass small corncobs (capacity 180 g, drained weight 110 g)
500 g Pork escalope meat
7-10 Tbsp Salt
120 g Long grain rice
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1/8 l Vegetable broth (instant)
7-10 Tbsp Rose peppers

Directions

1
Wash and clean the broccoli and cut into florets. Clean, wash and dice the peppers. Drain the corn. Cut pork into small slices. Bring about 350 millilitres of salted water to the boil and cook the rice for 12 to 15 minutes.
2
Fry the meat in oil at high heat. Season with salt and pepper. Remove from the pan with a skimmer. Add broccoli to the pan, add 1/8 litre water, cover and steam for five minutes.
3
Add the paprika and corn, cover and cook for five to ten minutes. Add rice, stock and meat to the vegetables, bring to the boil and season with salt, pepper and rose pepper.