Garnish for pumpkin pork – a great alternative to the usual potatoes. After all, pumpkin is just as nutritious and nutritious, but much more useful to her. And its natural sweet taste will be interesting contrast with meat, especially if you balance this sweetness the sourness that wine vinegar and capers will give to the pumpkin. Taste It turns out very balanced and unusual. Fry on pork escalopes in a pan and serve them with sweet and sour pumpkin. With such a side dish you will not need additional sauces. Nutritional value of one serving: (4 total) Calories 460, total fats 20 g., saturated fats g., proteins 40 g., carbohydrates 28 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 pork escalopes weighing 180 gr., If necessary, beaten off to a thickness of 0.5 cm.
- 5 tbsp. nutmeg pumpkin, peeled and diced in 2.5 see (about 0.6 kg.)
- 1/4 Art. olive oil
- 3 stalks of celery
- 1 red onion
- 2 tbsp. l chopped thyme
- 3 cloves of garlic, chopped
- 2 tbsp. l capers (drain the liquid, rinse the capers)
- 1/4 Art. red wine vinegar
- 3 tbsp. l Sahara
- 2 tbsp. l chopped fresh basil
Recipes with similar ingredients: pork, nutmeg pumpkin, celery, capers, wine vinegar, thyme, basil
Recipe preparation:
- Place the pan in the oven and heat it to 230 ° C. Mix pumpkin with 1 tbsp. l olive oil, 0.5 tsp salt and a little ground black pepper and put in one layer on a hot pan. Roast in the oven until the pumpkin is soft and crispy below, about 20 minutes.
- Meanwhile, chop the celery and red onion. In big in a skillet with a non-stick coating over high heat, heat 1 tbsp. l olive oil. Grate pork with salt, pepper and 1 tbsp. l thyme. Put 2 pork escalopes in the pan and fry, turning once until the meat is browned and fried, about 3 minutes. Put on a plate and cover so that the escalopes do not have cooled down. Add another 1 tbsp to the pan. l oil and repeat the same most with the remaining pork.
- Add the remaining 1 tbsp to the pan. l oils, celery, red onion and 1/4 tsp salt. Stir fry until tender, about 3 minutes. Add garlic, capers and the remaining 1 tbsp. l thyme and cook, stirring, until the garlic is golden, about 3 minutes. Add pumpkin, vinegar, sugar and 1/4 tbsp. water and cook until almost all the liquid is absorbed, 1-2 minutes. Salt, pepper and add the basil. Lay out pork and vegetables on the plates.
