Rosemary bacon potatoes to cutlet

Name: Rosemary bacon potatoes to cutlet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg small new potatoes; 50 g Bacon; 1 collar Spring onions; 1 Branch rosemary; 3-4 Tbsp Oil; 4 Pork chops (about 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Sour cream or crème fraîche; 1 TABLESPOON Aiwar or spice ketchup (paprika-spice paste from the jar)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg small new potatoes
50 g Bacon
1 collar Spring onions
1 Branch rosemary
3-4 Tbsp Oil
4 Pork chops (about 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Sour cream or crème fraîche
1 TABLESPOON Aiwar or spice ketchup (paprika-spice paste from the jar)

Directions

1
Wash the potatoes well. Cook for about 15 minutes. Drain and let cool a little. Cut bacon into pieces. Clean, wash and chop the spring onions.
2
Wash and chop the rosemary. Heat half the oil. Fry chops in it for 6-8 minutes on each side. Season with salt and pepper. If necessary, cut potatoes in half lengthwise. Take the chops out and keep them warm. Leave out the bacon in the frying fat and the rest of the oil, take them out. Fry potatoes in bacon fat, season with rosemary. Fry the spring onions briefly. Mix in bacon.
3
Leave out the bacon in the frying fat and the rest of the oil, take them out. Fry potatoes in bacon fat, season with rosemary. Fry the spring onions briefly. Mix in bacon. Season if necessary. Mix sour cream and aiwar and add in a small bowl. Arrange on plates