Pork chop with roasted vegetables from the oven
AVG with pork chop and roasted vegetables.
An easy Dutch meal of fried pork chop with roasted broccoli, cauliflower and oven-baked potatoes.
Preparation
Preheat the oven to 200 degrees Celsius. Cut the cauliflower and broccoli into equal-sized florets.
In a large bowl, combine the olive oil with the Vegetable Finish Mix for Broccoli. Add the parboiled potatoes, broccoli, and cauliflower and toss well to distribute the mixture evenly.
Divide the marinated vegetables and potatoes over a baking sheet lined with baking paper and bake for 20 to 25 minutes in a preheated oven.
Meanwhile, season the chops all over with the Chop Mix. Heat the butter in a skillet and brown the chops all over until cooked through.
Divide the seared pork chops, roasted broccoli, cauliflower, and baby potatoes among plates. Serve immediately.
Ingredients
- 600 g voorgekookte aardappel krieltjes
- 4 karbonades à ± 250 g per stuk
- 1 broccoli
- ½ bloemkool
- 1 zakje Groentefinish Mix voor Broccoli
- 1 zakje Mix voor Karbonade
- 4 el olijfolie
- 50 g boter
Supplies
- Baking tray
- Baking paper
Products used in this recipe
€1,49