Endive salad with herb croutons and pork chop

1. Peel the potatoes. Boil them in a little water with a lid on the pan for about 20 minutes.
2. Sprinkle the chops with some pepper. Bake the meat in 2 tablespoons of hot margarine for about 10 to 12 minutes until tender and brown.
3. Cut the bread into cubes.
4. Wash the chives and cut the blades into small pieces.
5. Heat the rest of the margarine in a frying pan with a non-stick coating and fry the bread cubes in it, stirring until brown.
6. Add the chives and oregano and press the garlic clove over it. Let the croutons cool.
7. Clean the endive and the radish. Cut the endive into thin strips and the radishes into quarters.
8. Whisk together a dressing of the olive oil, 1 tablespoon of water, some vinegar and pepper.
9. Mix the dressing through the vegetables and sprinkle over the croutons.
10. Remove the chops from the pan. Pour 75 milliliters of water into the pan and stir to loosen the crust. Bring the gravy to a boil.
11. Serve the endive salad with the chops, potatoes and some gravy.

Allergy info

Read the label before using margarine.