Natural pork cutlets with a warm salad of three types of beans and cracklings
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 510, total fat 31 G., saturated fats 8 G., proteins 37 G., carbohydrates 26 G., fiber 8 G., cholesterol 80 mg, sodium 669 mg, sugar 5 G.
Calories 510, total fat 31 G., saturated fats 8 G., proteins 37 G., carbohydrates 26 G., fiber 8 G., cholesterol 80 mg, sodium 669 mg, sugar 5 G.
Natural bone-in pork loin patties, rubbed with a fennel and coriander mixture, are first pan-fried until golden brown, then finished in the oven. Serve with a warm salad of three types of beans: green, wax, and lima. All green beans are blanched beforehand, and the lima beans can be canned. They are then tossed in a pan with crispy fried bacon, which infuses the vegetables with a rich, full-bodied flavor. A perfect complement to the juicy, spiced pork.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural pork chops on the bone (200 g each; approximately 1 kg thick)
- 2 tsp ground fennel seeds
- 1 teaspoon ground coriander
- 1/4 cup olive oil
- 200 g green beans, trimmed and broken in half
- 200g yellow wax beans, trimmed and halved
- 2 slices bacon, coarsely chopped
- 2 shallots, thinly sliced
- 1 can (425 g) lima beans, rinsed
- 1 tbsp chopped fresh tarragon
- 2 tablespoons white wine vinegar
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Recipes with similar ingredients: pork loin, pork, yellow beans, lima beans, shallots, bacon, fennel seeds, coriander, tarragon
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Bring a large saucepan of salted water to a boil. Season the pork chops with salt and black pepper. Combine the fennel and coriander in a small bowl and rub the mixture over the pork.
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until browned, about 1 minute per side. Transfer to a baking sheet and bake in the oven until cooked through, about 5 minutes. Set the skillet aside.
- Meanwhile, add the green and yellow beans to the boiling water and cook until crisp-tender, about 5 minutes. Set aside 1/4 cup of the cooking liquid and discard the rest.
- Add the bacon to the reserved skillet with 1 tablespoon of olive oil; cook over medium heat until crisp, 2 to 3 minutes. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the green and yellow beans, lima beans, and the reserved cooking water.
- Bring to a boil and simmer until the beans are heated through and the mixture is juicy, 1-2 minutes. Add the tarragon and vinegar, and season with salt and pepper to taste. Drizzle with the remaining 1 tablespoon of olive oil and toss. Serve with the pork chops.
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