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| Estimated Times |
Preparation time: 15
Cooking time: 15
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Ingredients
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servings
| 500 | g | Pork chop |
| 2 | tsp | Sea salt ~11 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 1 | tbsp | Rape seed oil ~13.7 g |
| 2 | pcs. | Avocado ~300 g |
| 2 | pcs. | Lime ~120 g |
| 10 | pcs. | Tomato ~1250 g |
| 2 | pcs. | Onion(s) ~150 g |
| 0.5 | bunch | Fresh basil ~10 g |
| 1 | pcs. | Baguette ~225 g |
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Directions
Remove the fat from the chops. Pat the chops dry with kitchen roll. Season with salt and pepper. Heat the oil in a frying pan over high heat. Brown the chops for approx. 1 min. on each side. Reduce the heat to medium and fry them for approx. 3 mins. on each side until they are just cooked through.
Halve and finely slice the avocado. Place the slices flat on a plate and drizzle with the lime juice.
Roughly chop the tomatoes and finely chop the onion. Toss the tomatoes and onion with the coarsely chopped basil. Season with salt and pepper.
Serve the tomato salad on a flat plate, topped by the chop, with the avocado slices and good bread.
Tip
Medallions of pork fillet and pork schnitzels can be used instead of chops.
Nutritional data
626 Kcal Per Serving
F: 28 g, P: 35 g, C: 64 g, DF: 11 g
2,503 Kcal (97 Kcal/100 g)
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