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🍽️ Grilled chops with colorful vegetables

746 kcal · 30 min · 4 servings

Ingredients

• 2 stalks celery
• 300 g baby carrots
• 300 g broad beans
• salt
• 8 pork chops (approx. 150 g each)
• 3 tbsp freshly chopped herbs (e.g. chervil, dill and basil)
• olive oil
• pepper (from the mill)
• lemon juice
• 1 tbsp freshly chopped chervil
• 60 g goat cheese
• fresh herbs for garnish (e.g. chervil, dill)

Instructions

1. 1. Switch the oven to the grill function and preheat it.
2. 2. Wash the celery and remove the tough fibers.
3. 3. Cut the celery into sticks about 3 to 4 centimeters long.
4. 4. Peel the carrots and leave some green on the tips.
5. 5. Blanch the runner beans briefly in salted water (blanching means cooking briefly in boiling water).
6. 6. Add the carrots and celery to the same water for 2 to 3 minutes.
7. 7. Remove the vegetables from the water and let them drain.
8. 8. Rinse the chops briefly and pat them dry with a cloth.
9. 9. Mix 2 tablespoons of herbs with 4 to 5 tablespoons of oil.
10. 10. Brush the chops with the herb-oil mixture.
11. 11. Season the chops with salt and pepper.
12. 12. Place the chops on the grill grate.
13. 13. Grill the chops for 2 to 3 minutes on each side.
14. 14. Heat 2 tablespoons of oil in a pan.
15. 15. Toss the prepared vegetables in the hot oil.
16. 16. Add the remaining herbs to the vegetables.
17. 17. Season the vegetables with lemon juice, salt, and pepper.
18. 18. Sprinkle crumbled cheese over the vegetables.
19. 19. Serve the vegetables together with the chops.
20. 20. Garnish the dish with fresh herbs.

Nutrition per serving

• kcal: 746
• Protein: 97 g · Fett/Fat: 33 g · Carbs: 16 g