Potato-pumpkin-pan with spring onions and feta cheese

Name: Potato-pumpkin-pan with spring onions and feta cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small Hokkaido pumpkin (about 800 g); 600 g Potatoes (e.g. Linda); 4 small, thin pork chops (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 1 collar (approx. 200 g) Spring onions; 150 g Sheep's cheese; 1/2 bunch Basil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small Hokkaido pumpkin (about 800 g)
600 g Potatoes (e.g. Linda)
4 small, thin pork chops (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Oil
1 collar (approx. 200 g) Spring onions
150 g Sheep's cheese
1/2 bunch Basil

Directions

1
Quarter the pumpkin and scrape out the seeds with a spoon. Peel the pumpkin, cut 4 narrow slices from one quarter. Cut the rest into cubes. Peel, wash and slice the potatoes.
2
Wash the chops, dab dry and season with salt and pepper. Heat oil in a pan, fry chops on each side for about 2 minutes, keep warm. Fry the potatoes in the frying fat for about 10 minutes.
3
Add pumpkin and fry for 10 minutes more. Clean and wash spring onions, cut them diagonally into rings and add. Fry for 2-3 minutes, season with salt and pepper. Crumble feta cheese over it. Wash the basil, dab dry and sprinkle over it.
4
Serve with the chops.