30 min. total time
Ingredients for 4 portions
| 400 | g | Tagliatelle |
| 1 | piece | Bell Pepper |
| 150 | g | Cocktail Tomato |
| 0.5 | piece | Lemon (unwaxed) |
| 2 | tbsp | Olive Oil |
| 4 | tbsp | Oil |
| 0.5 | cup | Brunch Fine Herbs |
| 400 | g | Pork Chop (boneless) |
| 0.5 | tsp | Paprika Powder |
| 0.5 | tsp | Garlic Granules |
| 0.5 | tsp | Salt |
| 4 | pinch | Cayenne Pepper |
| 4 | pinch | Cinnamon |
Preparation
- Mix paprika powder, garlic granules, salt, cayenne pepper, and cinnamon well. Rub the pork chops with this mixture on both sides and let it marinate for a while.
- In the meantime, cook the tagliatelle according to package instructions, drain, and let it dry well.
- Wash the bell pepper, remove the stem and seeds, and dice. Wash the cherry tomatoes and cut them in half. Wash the lemon, grate the peel, and squeeze the juice.
- Now heat olive oil in a pan. Sear the bell pepper cubes vigorously, then add the cherry tomatoes and sauté for 2 minutes, stirring occasionally. Fold in Brunch Fine Herbs and season with some lemon zest and lemon juice. Mix with the tagliatelle and keep warm for a while.
- Heat oil in a second pan. Cook the pork chops vigorously on both sides for about 3-5 minutes until they are cooked through. Remove from the pan, cut into even strips, and serve on top of the tagliatelle.
Nutrition score
423
19,86 g
31,16 g
45,94 g
30 min. total time | 30 min. preparation time |
