Summary

Ingredients

For the vegetables:

• 600 g potato (s)
• 500 g carrot (s)
• 3 tablespoon sunflower oil
• salt and pepper

For the herb crust:

• 3 stalks parsley
• some stalks basil and thyme
• 50 g white bread from the day before
• 1 egg (s)
• 50 g parmesan, freshly rated or another cheese
• 60 g butter, room temperature
• 2 teaspoons mustard
• 2 shallot (s)

Moreover:

• 4 chop (s)

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Peel the potatoes and cut into wedges. Peel the carrots and cut into thick slices. Mix the potatoes, carrots with the oil, 1 teaspoon salt and a little pepper in a bowl and place in an ovenproof dish. Bake in the oven for 30-35 minutes, stirring occasionally.
3. Chop the shallots very finely. Wash the herbs, pat dry and finely chop. Crumble the white bread and mix with the parmesan, shallots, herbs, butter, mustard and egg.
4. Wash the chops, pat dry and fry in a pan for 2 minutes on each side. Place the chops on top of the vegetables and distribute the herb crust evenly on the chops. Increase the oven temperature to 250 ° C top / bottom heat and bake the chops for about 10 - 15 minutes.