Name: Kassler chops with roast potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4 potatoes large; 60 ml oil; 4 pork kassler chops; 2 red chillies chopped; 1 garlic cloves, finely chopped; 1 red pepper sliced; 1 tinned tomatoes Mexican-style; 1 red kidney beans tinned, drained

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Ingredients (8)

4	potatoes — large
60 ml	oil
4	pork — kassler chops
2	red chillies — chopped
1	garlic — cloves, finely chopped
1	red pepper — sliced
1	tinned tomatoes — Mexican-style
1	red kidney beans — tinned, drained

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Method:

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 magazine

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