Solo: Kassler & Greens

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Solo: Kassler & Greens

A delicious Kassler pork chop served with roast baby potatoes and charred veg, topped with chives.

Ingredients to serve 1

  • 150g x baby potatoes – cut in half
  • 1 x Kassler pork chop
  • 75g x green beans – trim ends
  • 2 x spring onions – slice in half lengthways
  • ¼ tsp x chicken stock fonds
  • 3g x fresh chives – chop finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Baby potatoes: Place on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Roast for 20-25 minutes until golden and cooked.

Step 3

Kassler pork chops: Place a dry pan on high heat. Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each chop to prevent it from curling up in the pan. Season on both sides with salt and pepper and rub with olive oil. When the pan is hot, add the chops and sear for 4 minutes on one side and 3-4 minutes on the other side. Hold the chop on its fat edge (using tongs or 2 spoons) for 1 minute to crisp it up.

Step 4

Charred veggies: Use the same pan, on high heat, and add a knob of butter. When the butter has melted, add the green beans and cook for 3-4 minutes until charred. Remove and set aside, give your pan a quick wipe then add a little more butter, the spring onions, and char for 2-3 minutes until golden and charred. Add the green beans back to the pan with the chicken stock, cook for 30 seconds, then remove from the heat.

Step 5

Serve the roast baby potatoes and Kassler chops with the charred veggies, topped with fresh chives.