Natural pork loin patties grated with a mixture fennel and coriander, first fried in a pan until golden crust, and then brought to readiness in the oven. Serve them with a warm salad of three types of beans: green, yellow waxy and limsky. Whole string beans pre blanched, and Lima beans can be taken canned. Then they are mixed in a pan with crispy fried bacon, which fills vegetables with a rich, rich taste. Great addition to juicy spicy pork. Nutrition value of one portion: (total 4) Calories 5one 0, total fat 31 g., saturated fat 8 g., proteins 37 g., carbohydrates 26 g., fiber 8 g., cholesterol 80 mg., sodium 669 mg., sugar 5 g. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 natural pork cutlets on the bone (200 gr. Each; about 1 kg thick.)
- 2 tsp ground fennel seeds
- 1 tsp ground coriander
- 1/4 Art. olive oil
- 200 gr. green beans, cut and broken in half
- 200 gr. yellow wax bean cut and broken in half
- 2 slices of coarsely chopped bacon
- 2 shallots, finely chopped
- 1 can (425 gr.) Canned lima beans, washed
- 1 tbsp. l chopped fresh tarragon
- 2 tbsp. l white wine vinegar
Recipes with similar ingredients: pork loin, pork, beans yellow, lima bean, shallots, bacon, fennel seeds, coriander, tarragon
Recipe preparation:
- Preheat the oven to 175 ° C. In a large pot, bring salted water to a boil. Sprinkle pork cutlets with salt and black pepper. Combine fennel and coriander in a small bowl and grate a mixture of pork.
- In a large frying pan over high heat, heat 2 tbsp. l olive oil. Add the pork cutlets and sauté until they are brown for about 1 minute on each side. Shift to baking sheet and bake in the oven until tender, about 5 minutes. Set aside the pan.
- Meanwhile, add green and yellow beans to boiling water and cook until the pods are crispy-soft, about 5 minutes. Cast separately 1/4 tbsp. liquid, drain the rest.
- Put the bacon in the shelving pan, adding 1 tbsp. l olive oil; fry over medium heat until bacon crispy, 2-3 minutes. Add shallots and fry, stirring, until softness, about 3 minutes. Add green and yellow beans, lima beans and water in which the pods were cooked.
- Bring to a boil and cook until the beans are warm and the mixture will not be juicy, 1-2 minutes. Add tarragon and vinegar, salt and pepper to taste. Sprinkle the remaining 1 tbsp. l olive oil and mix. Serve with pork cutlets.
