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🍽️ Crispy Potatoes and Parsnip-Hazelnut Cream with Juicy Pork Chops

645 kcal · 30 min · 4 servings

Crispy Potatoes and Parsnip-Hazelnut Cream with Juicy Pork Chops Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Take the meat out of the fridge and let it come to room temperature for a short while.
  3. 3. Wash the potatoes thoroughly and slice them thinly.
  4. 4. Mix the potato slices in a bowl with 2 tablespoons of oil, salt, and pepper.
  5. 5. Spread the potatoes evenly on a baking tray.
  6. 6. Bake the potatoes in the oven for 15 to 18 minutes.
  7. 7. Flip the potato slices once halfway through the baking time.
  8. 8. Wash the parsley and chives and pat them dry.
  9. 9. Pluck the parsley leaves from the stems and chop them finely.
  10. 10. Cut the chives into thin rings.
  11. 11. Bring about 1 liter of salted water to a boil in a pot.
  12. 12. Wash the parsnips and cut them diagonally into thin slices.
  13. 13. Cook the parsnip slices in the boiling salted water for 9 minutes over medium heat.
  14. 14. Rinse the pork chops and dry them with a kitchen towel.
  15. 15. Season the pork chops with salt.
  16. 16. Heat 1 tablespoon of oil in a pan over high heat.
  17. 17. Sear the meat for 1 to 2 minutes on each side.
  18. 18. Pepper the pork chops.
  19. 19. Continue to cook the meat for 4 to 5 minutes over medium heat, turning it occasionally.
  20. 20. Add the hazelnuts, salt, and pepper to the parsnips and cook them for 1 minute.
  21. 21. Deglaze the parsnips with cream and bring the mixture to a boil.
  22. 22. Add the chopped herbs to the sauce.
  23. 23. Season the sauce with salt and pepper to taste.
  24. 24. Take the potatoes out of the oven.
  25. 25. Arrange the potatoes on plates.
  26. 26. Serve the pork chops together with the crispy potatoes and the parsnip-hazelnut cream.

Nutrition per serving