Pork chops with potato salad

Ingredients for 2 servings:

• 600 g potatoes, waxy
• 1 tsp salt
• 1 onion(s)
• 120 ml vegetable stock
• 1 pinch of salt
• 1 pinch of pepper
• 2 tbsp white wine vinegar
• 1 tsp mustard, hot
• 1 pinch(s) of sugar
• 2 tbsp rapeseed oil
• 2 pork chops
• e.g. salt and pepper
• 2 pinches sweet paprika powder
• 60 g flour
• 2 tbsp cream
• 1 egg(s)
• 80 g panko
• 60 g coconut oil
• lemon wedge(s) and parsley for garnish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

For the potato salad, wash the potatoes and boil in salted water for about 25 minutes. Drain and let them steam briefly, then peel and slice them into a bowl. Peel and finely dice the onion. Bring the broth to a boil and add the onions, vinegar, and oil. Add to the potatoes, mix, season with salt, pepper, mustard, and sugar, and let it simmer. For the pork chops, pat the meat dry, season with salt, pepper, and paprika. Prepare a breading grid. Put flour in a bowl, then mix the egg, salt, and pepper with the cream and place in a suitable bowl. Finally, add the panko breadcrumbs to a bowl. Toss the chops one at a time in the breadcrumbs. Heat a large pan and add coconut oil. Fry the chops over medium heat for about 7 minutes on each side until golden brown. Remove the chops and drain on kitchen paper. Mix the potato salad and serve with the chops. Garnish with parsley and lemon wedges, if desired.