Marinated Pork Chops with Bell Pepper and Fried Bay Leaf Potatoes

Ingredients

• 2 Garlic cloves
• 1 bunch parsley
• 1 tbsp organic lemon zest
• 6 tbsp Olive oil
• freshly ground pepper
• 600 g pork chops (4 pork chops)
• 500 g red bell pepper
• juice of 1 lemon
• Salt
• 600 g small potatoes (mostly waxy)
• 4 tbsp olive oil
• 3 bay leaves
• freshly ground pepper

Instructions

1. 1.

   Peel and finely chop the garlic. Rinse the parsley, shake dry and finely chop. Mix garlic, parsley, lemon zest and olive oil, seasoning with pepper. Rinse the pork chops and rub them thoroughly with 2/3 of the marinate. Cover and refrigerate for 1 hour. Rinse the bell pepper, pat dry and drizzle with the remaining marinate. Set aside.

2. 2.

   Wash the potatoes and boil in salted water for 15 minutes. Drain, let cool slightly and peel. Heat olive oil in a pan. Fry the potatoes and bay leaves for about 15 minutes, seasoning with salt and pepper.

3. 3.

   Heat a large non‑stick skillet dry. Brown the pork chops on both sides. Add the bell pepper and sauté together. Drizzle lemon juice over everything and cook at medium heat for about 15 minutes, turning the chops 2–3 times. Season the chops with salt. Plate with the potatoes.