Pork chops with tangy carrots and paprika potatoes recipe
Pork Chops with Tangy Carrots and Paprika Potatoes recipe
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|2 tbsp||sesame seeds|
|1 bunch(es)||parsley, chopped|
|40 g||freshly grated Parmesan cheese|
|600 g||baby carrots|
|1 clove(s)||garlic, minced|
|6 tbsp||olive oil|
|salt and freshly ground black pepper|
Toast the sesame seeds. Place the garlic, cheese, parsley, 5 tablespoons of oil and the sesame seeds into a blender and process until smooth and well combined. Season to taste with salt and pepper.
Cook the potatoes in salted water until done.
In a pan, heat 1 tablespoon of oil. Fry the pork chops for 2-3 minutes each side. Season with salt and pepper. Cover with aluminium foil and allow to stand for 5 minutes.
Steam the carrots in water for 4-5 minutes. Drain and combine with the sesame mixture.
Sauté the shallots in butter until lucent. Add the potatoes and mix well. Season with salt, pepper and paprika powder.
Serve the pork chops with the potatoes and sesame carrots.
ca. 25 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Pork chops with tangy carrots and paprika potatoes recipe
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