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Prep Time: 00:10
Servings: 4
Cooking Time: 00:30
Ingredients
- 4 - large potatoes
- 60ml - oil
- 4 - large kassler chops
- 2 - red chillies, chopped
- 1 - garlic clove, finely chopped
- 1 - red pepper, cut in strips
- 1 - tin Mexican-style tomatoes
- 1 - tin kidney beans, drained
Method
Just the right amount of smoky deliciousness.
Cut the potatoes into thick slices and boil in salted water for about 10 minutes until just cooked. Place them on a baking tray, sprinkle half the oil, salt and pepper over and cook under a preheated grill for about 7 minutes, or until golden brown.
Heat the remaining oil in a frying pan, then fry the chops until both sides are golden brown and cooked through. Remove from the pan and keep warm. Now fry the chilli, garlic and pepper until glossy. Add the tomatoes and beans, and simmer for about 10 minutes until a thick sauce forms. Serve the chops with the sauce, potato slices and grilled mealies.
Heat the remaining oil in a frying pan, then fry the chops until both sides are golden brown and cooked through. Remove from the pan and keep warm. Now fry the chilli, garlic and pepper until glossy. Add the tomatoes and beans, and simmer for about 10 minutes until a thick sauce forms. Serve the chops with the sauce, potato slices and grilled mealies.
