Vegetable and meat pot

Name: Vegetable and meat pot
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Carrots; 500 g French beans; 4 released pork chops (approx. 150 g each); 1 kg waxy potatoes; 1 TABLESPOON Oil; 2 TABLESPOONS Instant vegetable stock; 2 stem(s) Marjoram; 100 g frozen peas; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Carrots
500 g French beans
4 released pork chops (approx. 150 g each)
1 kg waxy potatoes
1 TABLESPOON Oil
2 TABLESPOONS Instant vegetable stock
2 stem(s) Marjoram
100 g frozen peas
7-10 Tbsp Grease

Directions

1
Clean, peel, wash and slice the carrots. Wash and clean the beans. Wash the meat and dab dry. Peel, wash and slice potatoes. Heat oil in a pan.
2
Fry the potatoes for about 5 minutes while turning, remove. Fry meat in portions on both sides for about 3 minutes. Dissolve the meat with 1 litre of water and stir in the stock. Pluck marjoram leaves from a stalk and add.
3
Grease a casserole dish. Layer meat, carrots, beans, peas and potatoes and pour in the stock. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes.
4
Garnish with remaining marjoram.