:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/g76c_h91EaT4-k70gQ8A/4b6b15add5e89154393f81c8fb3fe2.jpeg "Tepsis meat with potatoes")
Source: Pixabay: vivienviv0
Tepsis meat with potatoes
Speaking from personal experience, meat and potatoes is a simple yet tasty and filling dish that I'm happy to make any time. The most important thing when preparing it is to make sure that the potatoes are thoroughly cleaned and thinly sliced, so that they get enough fat to crisp up nicely.
Ingredients
- 1 kg potato
- 1 kg pork chops
- 4 clove garlic
- Salt, pepper to taste
- Oil to coat the pan and fry the meat
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Directions
Start by cleaning the potatoes and cutting them into thin slices. Here I recommend using a vegetable slicer, as this method is faster and more precise.
Grease the pan generously with oil. Make sure there is oil all over the bottom so that it doesn't burn under the potatoes.
Season the potatoes with salt and pepper, then press the garlic cloves over them. Turn the slices over occasionally so that all sides are seasoned.
Season the meat with salt and pepper, then fry both sides in hot oil. I recommend that you do not press the meat during frying, as this will only squeeze out the moisture and make it dry.
Place the browned meat on top of the potatoes and cover with aluminium foil to prevent the meat from drying out during cooking.
Bake in a preheated oven at 180 degrees for about 40 minutes, or until the meat is cooked through and the potatoes are golden brown. Remember to stir the potatoes occasionally to make them even crispier.
Serve warm with a fresh salad. The salad not only enhances the flavours but also adds a lightness to the dish.
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