How to cut pork chops black chops

  • For the potato salad, soak the lentils in cold water for 30 minutes, rinse and drain in a colander. Cook the lentils in boiling water for 20-25 minutes until al dente. Season with salt just before the end. Drain the lentils in the sieve.

  • Wash the potatoes thoroughly and cook them unpeeled with the bay leaves in salted water for about 20 minutes. Finely dice the onions and sauté in 2 tablespoons of oil until translucent. Top up with vinegar and stock. Season with salt, pepper, 1 pinch each of cinnamon and sugar. Drain the potatoes, let them steam out and peel them while they are still warm. Cut the potatoes into thin slices and add to the marinade. Mix in the lentils and leave to steep for 2–3 hours, covered.

  • Toast the coriander seeds, caraway seeds and peppercorns in a pan without fat. Let cool and grind finely in a mortar. Pat the meat dry. Remove the rind if necessary. Cut the edge of fat crosswise with a sharp knife. Rub the chops with salt and the spice mixture. Heat 1 tablespoon of oil in a pan and fry the meat in portions on both sides. Then place on the fat rim and fry it too.

  • Place the chops side by side in an ovenproof dish and cook on the 2nd rack in a preheated oven at 160 degrees (gas 1–2, convection 140 degrees) for 15–20 minutes.

  • Thoroughly clean, wash and spin dry the lamb's lettuce. Take the meat out of the oven and let it rest briefly. Add the lamb's lettuce and the remaining oil to the potato salad and season with salt and pepper. Serve the chops with the potato and lentil salad.