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🍽️ Crispy Breaded Pork Chops with Spinach and Fried Potatoes

978 kcal · 30 min · 4 servings

Ingredients

• 2 pork cutlets
• 1 tbsp mustard
• salt
• pepper (from the mill)
• 1 egg
• 4 tbsp breadcrumbs
• 1 tsp thyme leaves
• 2 tbsp ghee
• 500 g spinach
• 1 onion
• nutmeg
• 500 g potatoes
• 4 tbsp butter
• 2 tsp rosemary

Instructions

1. 1. Thoroughly wash the spinach under running water.
2. 2. Remove all tough stems from the spinach.
3. 3. Bring a pot with a small amount of water and salt to a boil.
4. 4. Add the prepared spinach to the boiling water.
5. 5. Let the spinach wilt briefly.
6. 6. Remove the spinach from the water using a slotted spoon.
7. 7. Shock the spinach immediately with cold water.
8. 8. Let the spinach drain well.
9. 9. Peel the onion.
10. 10. Cut the onion into fine cubes.
11. 11. Peel the potatoes.
12. 12. Cut the potatoes in half or into quarters.
13. 13. Season the meat with salt and pepper.
14. 14. Spread a thin layer of mustard over the meat.
15. 15. Whisk the egg in a shallow bowl.
16. 16. Mix the breadcrumbs with thyme on a plate.
17. 17. Dip the meat first into the egg mixture.
18. 18. Then roll the meat in the breadcrumbs.
19. 19. Heat clarified butter in a pan.
20. 20. Fry the chops over medium heat.
21. 21. Fry the chops for about 5 minutes per side.
22. 22. Heat 2 tablespoons of butter in a separate pan.
23. 23. Slowly fry the potatoes in the hot butter.
24. 24. Season the potatoes with salt and pepper.
25. 25. Sprinkle rosemary over the potatoes.
26. 26. Melt the remaining butter in a pan.
27. 27. Sauté the onion cubes until translucent.
28. 28. Add the well-squeezed spinach to the onion.
29. 29. Let the mixture simmer for about 5 minutes.
30. 30. Season the vegetables with salt, pepper, and nutmeg.
31. 31. Plate the meat with the vegetables.
32. 32. Serve the dish.

Nutrition per serving

• kcal: 978
• Protein: 62 g · Fett/Fat: 55 g · Carbs: 58 g