Pork Chop With Potatoes Galette And Zucchini Salad – a delicious recipe with potatoes, eggs, flour, chives, parmigiano reggiano cheese, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Using the largest holes of the box grater, coarsely grate the potatoes. Wrap the potatoes in a kitchen towel, roll and press hard to extract all the liquid from the potatoes. Dry them completely.
2
In a large bowl break the eggs and beat lightly. Add the flower, chives, cheese and 1 teaspoon salt. Whisk to blend. Add the potatoes and stir to coat then evenly with the egg mixture.
3
Warm a large heavy bottom frying skillet over high heat. Then add the oil and heat until is hot but not smoking. Reduce to moderate heat. Drop 4 equal part of the potato mixture into the pan and flatten with the spatula to form even galettes. Cook on one side until crisp and golden, 3 to 5 minutes. Season with salt and pepper. Serve warm.
263
kcal
Calories
11
g
Fat
28
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound potatoes peeled, 2 large eggs, 3 tablespoons flour, 2 tablespoons chives minced, and more.
Yes, Pork Chop With Potatoes Galette And Zucchini Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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