Dutch dinners traditionally consist of three components: meat, vegetables and potatoes. A dish like this looks very similar to what my grandmother would have put on the table. What sets this dish apart from my grandmother’s recipes is the use of balsamic vinegar and roasted paprika powder. I have no idea whether she would have liked my version of her classic recipe but I know for sure that I do.
More or less equal quantities in weight of pork chops, green beans and potatoes
10g oil (I used rice oil today but any oil suitable for baking will do)
1 teaspoon roasted ground paprika
1 tablespoon balsamic vinegar
salt & pepper
Wash the beans and trim off the ends. Wash the potatoes. My potatoes were freshly harvested from the garden so I didn’t bother peeling them. I think the peel gives a nice texture and flavour. If you use old potatoes or don’t like potato skins, peel them. Cut the potatoes lengthwise in half.
Put the beans in a medium or small pan with 1.5 cm of water, 25g butter and roasted ground paprika. Put a lit on the pan. Put the pan on a hob and leave to steam for 20 minutes. Once the water is boiling, turn down the heat.
Meanwhile, put the potatoes in a medium sized pan, add a few cm water and a pinch of salt and bring it to the boil. Cook the potatoes for 20 minutes. Turn down the heat once the water is boiling.
Wait five to tent minutes until you start preparing the meat. Put a frying pan on a very hot hob. Once the pan is hot, add the oil and the remaining butter. Stand back as it may spit while the water from the butter evaporates. When the bubbles are gone, put the pork chops in the pan. Make sure to drop them away from you to prevent hot oil from splashing over yourself. After a few minutes, turn the pork chops. Turn them once or twice more until they are nicely brown on both sides. It takes about 8 minutes, depending on how thick the meat is. When the meat is done, put it on a plate and cover it with tinfoil. Add the balsamic vinegar, salt and pepper to the frying pan and bring it to the boil. Turn off the heat.
Drain the potatoes, put them back in the pan and leave them to steam dry for a minute or so. Meanwhile, serve the beans and pour half of their cooking water into the frying pan. Turn up the heat under the frying pan and bring it’s content to the boil again. Use a wooden spoon to dissolve all bits that stick to the bottom of the pan, then turn off the heat again.
Serve the potatoes and the meat. Put the juice from the frying pan in a sauce pot. put the sauce pot on the table and scoop the sauce over the meat, potatoes and beans.