Lime cutlets with potatoes and quark

Ingredients for 2 servings:

• 400 g potatoes
• 2 pork chops
• 250 g quark
• 25 ml cream
• ½ bunch of spring onions
• 2 limes, untreated
• 2 tbsp butter
• some pepper (lime pepper)
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the potatoes, halve them, and rinse them. Rinse the chops and pat dry. Trim and wash the spring onions, then slice them into very fine rings. Wash the limes, zest one, and squeeze the juice. Thinly slice the other. Reserve two slices for garnish. Mix the quark and cream in a bowl until creamy. Stir in the spring onions, lime juice, and zest, and season with salt and pepper. Cook the potatoes in plenty of salted water until tender, drain, and allow to evaporate. Add 1 tablespoon of butter and toss to coat. Heat 1 tablespoon of butter in a pan and fry the chops and lime slices for about 5 minutes on each side. After frying, remove the lime slices and season the chops with lime pepper. Arrange the potatoes and quark on the plates and place a chop on each plate. Season everything again with a little lime pepper and garnish with lime slices. You can find my recipe for lime pepper here: https://www.chefkoch.de/rezepte/3529831526905706/Limettenpfeffer.html