Pork Chops with Roasted Potatoes and Beetroot Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C. Peel the potatoes, cut them into wedges, and toss with olive oil and salt. Spread them on a baking tray lined with parchment paper and roast for 20–25 minutes, until golden brown and cooked through.

Step 2

For the beetroot salad, drain any excess liquid from the beetroot and mix it with the mayonnaise. Season with salt and pepper.

Step 3

Peel the onions and slice them into thin strips. Heat a frying pan with a little oil over high heat and fry the onions until translucent. Remove from the pan and set aside.

Step 4

Place the pork chops on a cutting board. Cut them partially through and flatten them slightly. Season with salt and pepper. Mix the flour with a little salt and coat the pork chops in the seasoned flour.

Step 5

Heat oil in the same pan used for the onions. Brown the pork chops on both sides, then return the onions to the pan. Add the onion soup mix and 800 ml water and bring to a boil. Reduce the heat and simmer gently for about 30 minutes, or until the pork is tender.

Step 6

Transfer the pork chops to serving plates. Stir the sour cream into the sauce and season with additional salt and pepper if needed. Return the pork chops to the pan and warm everything together for a few more minutes.

Step 7

Serve the pork chops with the roasted potatoes and beetroot salad. Enjoy!