Kassler chops with roast potatoes

Just the right amount of smoky deliciousness.
recipe, chops, roast,potatoes
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Recipe from: 25 November 2015
Preparation time: 10 min
Cooking time: 30 min


  • 4
    large potatoes
  • 60
  • 4
    large kassler chops
  • 2
    red chillies, chopped
  • 1
    garlic clove, finely chopped
  • 1
    red pepper, cut in strips
  • 1
    tin Mexican-style tomatoes
  • 1
    tin kidney beans, drained
Servings: Change Serving


Cut the potatoes into thick slices and boil in salted water for about 10 minutes until just cooked. Place them on a baking tray, sprinkle half the oil, salt and pepper over and cook under a preheated grill for about 7 minutes, or until golden brown.

Heat the remaining oil in a frying pan, then fry the chops until both sides are golden brown and cooked through. Remove from the pan and keep warm. Now fry the chilli, garlic and pepper until glossy. Add the tomatoes and beans, and simmer for about 10 minutes until a thick sauce forms. Serve the chops with the sauce, potato slices and grilled mealies.

Words and image: Home

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Read more on: potatoes  |  recipe  |  chops  |  roast


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2016-09-19 00:00

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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