This food is made really quickly. I recommend it for Sundays with guests, because you can cook it just as fast when there are large quantities. Here it is:
If you have enough time to prepare, it wouldn’t hurt to leave the chop rest with some salt, freshly ground pepper and basil, sage and mint leaves.
If you have some pesto, that’s fine, if you don’t, you can do without it.
The chop should stay on the grill 4-5 minutes on each side.
Yes, that’s enough.
For the garnish, add a cube of butter in a skillet and wait for it to melt.
The potatoes have to be boiled and cut in halves if they’re too big. Put some green onions, tomatoes and parsley leaves among them. Salt and pepper over them.
The garnish is ready in five minutes (of course, you should boil the potatoes in advance).
That’s about it.
Stay healthy.
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