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4 pork chops
5 tablespoons oil
4 tablespoons white wine vinegar
1 minced garlic clove
1⁄8 bay leaf, crumbled
1 teaspoon ground black pepper corns
7 teaspoons mustard
Flour
½ teaspoon ground white pepper
Salt
Dab the pork chops with a paper towel, put in a flat bowl and douse with a marinade of the above ingredients, except the salt. Marinade for 10 to 12 hours, turning over occasionally. Take pork chops out of the marinade, dab gently and place on the oiled grill. Grill each side for 6 to 8 minutes, brushing with marinade several times. Add salt after the pork chops are cooked through.
800 grams (almost 2 pounds) salad potatoes
½ cup bacon cubes
2⁄3 cup onions, cubed
1 to 2 cups chicken or beef broth
Vinegar
Salt, pepper, parsley
After boiling the potatoes, peel them while they are still warm and cut into slices. Fry the bacon cubes in a pan, then add the onion cubes and fry until they are translucent. Pour the bacon-onion mix over the potatoes. Dilute the broth with some vinegar and add to the potatoes. Add salt, pepper and chopped parsley, and blend well. Serve warm.
Recipes courtesy of www.grillsportverein.de.
