Pork chops with potatoes and rosemary

600 g pulp pork (tenderloin)

8 potatoes

? h. l. rosemary

16 cherry tomatoes

1 clove of garlic

3 sprigs of parsley

6 sprigs of dill

4 Art. l. olive oil

3 Art. l. butter
Which oil to choose? we'll show

ground black pepper

salt

Boil 1.5 liters of water. Boil the potatoes.

Half finely chopped greens.

Softened butter, add the chopped herbs, rosemary, pepper, salt and mix well. Then the oil with the food wrap film formed from a bar, put in the refrigerator.

Pork chop angled pieces of a thickness of about 2 cm. 2 portion will bite.

Put pork on board, finely repulse and pepper and fry in a pan-grill, greased with olive oil.

During cooking the potatoes and pork not salt, because dish served with salted butter.

Cut the cooled oil is small slices (3 per dose).

The second part of the green chop coarsely.

Before serving, put on a plate for 2 steaks, 2 boiled potatoes cut in half, put slices of butter and sprinkle all the greens. Cherry tomatoes cut in half and put on the edges of the plates.