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Pork chops with creamy bacon cabbage

Sweet pork chops marry beautifully with smoky paprika and comforting creamy cabbage. A perfect winter supper.
Ingredients
For the smoky potatoes
- 2 baking potatoes (2 запеченые картофелины), cut into 2.5cm/1in cubes
- 4 tbsp olive oil
- 100g unsalted butter (несоленое масло)
- 1 tbsp smoked paprika
For the pork chops
- 4 x 200g pork chops (свиной отбивной)
- 2 tbsp olive oil
- salt and freshly ground black pepper
For the creamy bacon cabbage
- 300g smoked bacon lardons
- 1 head Savoy cabbage, shredded (накрошить) and blanched
- 125ml double cream
Preparation method
- Bring a large saucepan of salted water to the boil and add the potatoes. Parboil for 4-5 minutes until just tender. Drain and set aside.
- Meanwhile, snip vertical cuts in the pork chop fat at 2cm/1in intervals to stop the chops curling up when cooking. Rub the chops with the oil and season well with salt and freshly ground black pepper.
- Heat a griddle pan until hot and griddle the pork chops for about six minutes on each side, or until cooked through.
- Meanwhile fry the bacon lardons in a frying pan until crisp. Add the shredded and blanched cabbage to heat through before adding the cream. Mix well to coat the cabbage and bacon with the cream.
- For the smoky potatoes, heat the oil in a frying pan and fry the parboiled potatoes until crisp. Add the butter and paprika and season well with salt and freshly ground black pepper.
- To serve, spoon the creamy cabbage onto four serving plates, top with a pork chop and serve the smoky potatoes alongside.