Cutlets with orange sauce and rosemary potatoes

Ingredients for 2 servings:

• 2 pork chops
• 400 g potatoes
• 3 oranges
• 2 tbsp olive oil
• 3 tbsp crème fraîche
• 2 tbsp honey
• 1 tbsp butter
• 2 sprigs of oregano
• 5 stalks of thyme
• 1 rosemary sprig(s)
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Squeeze one orange and collect the juice. Peel and fillet the other oranges, then collect the juice. Peel the potatoes. Wash the oregano and thyme, spin dry, and then finely chop. Wash the rosemary, spin dry, strip off any needles, and finely chop them. Pat the chops dry and score the fat several times, if there is any. Cook the potatoes in salted water for about 20 minutes, then drain and let them steam off. Add the butter and chopped rosemary to the pot. Carefully toss the potatoes in it and let them simmer for a while. Heat olive oil in a pan and sear the chops on each side until very hot. Then season with salt and pepper and remove the chops from the pan. Pour the orange juice into the pan with the chops, add the oregano, thyme, pepper, and salt, and bring to a boil while stirring. Then add the honey, orange segments, and crème fraîche, bring back to a boil, and reduce slightly. Add the chops back to the pan with the sauce, then cover and simmer over low heat for a few more minutes. Arrange the potatoes on plates, add a chop to each one, and pour the sauce over it.