Pork Chops with Chopped Parsley Sauce

Informations supplémentaires

30 min. | 566 kcal | easy | Family | Printable version

1. Setup Zest the lemon. Chop the garlic and the parsley. Cut the potatoes and the lemon in half.

2. Cook the potatoes Add the potatoes in a pot and fill with enough water to cover. Add salt. Bring to a boil and cook for 12-15 minutes until tender. Drain.

3. Cook the pork chops In a skillet over medium-high heat, grill the pork chops 1 minute on each side. Remove and set aside. In the same pan, add 0.5 ^2P | 1 ^3P bouillon cube, the brown sugar, half of the garlic and 1/2 ^2P | 3/4 ^3P cup of water. Bring to a boil and cook for 2 minutes. Put the pork back into the pan. Lower the heat, cook for 3-4 minutes and baste the pork chops with the sauce.

4. Make the gremolata In a bowl, combine the lemon zest, the parsley, the rest of the garlic and the juice of half a lemon.

5. Make the salad In a bowl, combine the potatoes, the arugula, the parmesan shavings, the old-fashioned mustard and a drizzle of olive oil. Season with salt and pepper and mix well. Add lemon juice to taste. It's possible to keep some potatoes and arugula aside for those who prefer not to mix them.

6. Plate your dish Garnish the pork chops with the gremolata and serve with the salad. Bon appétit!

2unitPork Chops

20gBrown Sugar

1unitLemon

3unitGarlic Clove(s)

1unitFresh Italian Parsley

40gArugula

30gParmesan shavings

500gFingerling Potatoes

15mlOld Fashion Mustard

0.5unitChicken Broth Cube(s)

What you need Pot, bowl, pan, zester.

566 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 37g

12%

fat 28g

43%

cholesterol 93mg

31%

fiber 2g

protein 41g

saturated 8g

40%

sodium 539mg

22%

sugar 15g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg