Spiced potatoes from the tray to stem chops

Name: Spiced potatoes from the tray to stem chops
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 TEASPOON Curry Powder; 1 TEASPOON Sweet peppers; 7-10 Tbsp Salt; 3 TABLESPOONS Olive oil; 750 g medium-sized new potatoes; 1/2 bunch Thyme; 1 Garlic clove; 250 g Low-fat curd; 50 g Fresh cream; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Pepper; 4 Pork chops (approx. 150 g each); 1 TABLESPOON clarified butter; 7-10 Tbsp Nasturtium flowers; Baking paper or aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 TEASPOON Curry Powder
1 TEASPOON Sweet peppers
7-10 Tbsp Salt
3 TABLESPOONS Olive oil
750 g medium-sized new potatoes
1/2 bunch Thyme
1 Garlic clove
250 g Low-fat curd
50 g Fresh cream
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Pepper
4 Pork chops (approx. 150 g each)
1 TABLESPOON clarified butter
7-10 Tbsp Nasturtium flowers
Baking paper or aluminium foil

Directions

1
Mix paprika, curry, 1 teaspoon salt and olive oil. Wash the potatoes, cut in half lengthwise and mix with the spice oil. Wash thyme and dab dry. Spread the potatoes on a baking tray lined with baking paper and cover with thyme stalks. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. In the meantime, peel the garlic and press it through a garlic press. Mix quark, crème fraîche, lemon juice and garlic.
2
Season with salt and pepper. Wash the meat, dab dry and season with salt and pepper. Heat clarified butter in a pan. Fry the meat for 5-6 minutes on each side. Arrange potatoes, meat and quark mixture together. Garnish with nasturtium blossoms