A Little School of Healthy Meals and Desserts – Episode 10
• 100 g cherry tomatoes
• 100 g Zdenka feta cheese
• 100 g lentils
• 6 thick asparagus stalks
• 4 large new potatoes
• 4 radishes
• 2 medium spring onions
• 2 eggs
For the dressing:
• 50 ml rapeseed oil
• 30 ml lemon juice
• 1 tsp mustard
• dill
• salt and pepper
PORK CHOPS:
• 4 pork chops
• 3 cups breadcrumbs
• 2 tbsp olive oil
• ½ cup grated Zdenka Bilogorski cheese
• salt and pepper
• Wash the potatoes and cut them into quarters, leaving the skin on. Place them on a baking tray, drizzle with olive oil, season with salt, and roast in a preheated oven at 220 °C (428 °F) for about 15 minutes.
• While the potatoes are roasting, cook the lentils and eggs. Briefly sauté or boil the asparagus in a pan. Chop the spring onions, radishes, and Zdenka feta cheese.
• For the dressing, mix chopped dill, olive oil, lemon juice, mustard, salt, and pepper.
• Combine all the ingredients and mix well.
• Mix breadcrumbs with grated Zdenka Bilogorski cheese. Brush each pork chop with olive oil, then coat it in the breadcrumb and cheese mixture.
• Preheat the grill. Choose the Manual mode or the Pork mode (depending on the model) and press OK. When preheating is finished, open the grill, place the chops on the grill plates, and close the lid. Grilling will begin automatically. Grill the chops until the indicator turns red or the screen displays “Well Done.”
• Serve the chops with a fresh salad of arugula and red onion. Grate a bit more Zdenka Bilogorski cheese on top for extra flavor.
