Apple Puree with Pan-fried Chops
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Cook the potatoes in boiling salted water for 20-25 minutes and soften the apples in 2 tbsp water.
Season the meat with salt and roughly ground black pepper and fry in the hot clarified butter for 5-6 minutes.
Drain the potatoes, add the apples, milk, cream and butter and mash well. Season with salt, nutmeg and ground black pepper.
Remove the meat from the pan and keep warm. Add 1 tbsp clarified butter to the meat juices and fry the shallots on all sides until golden brown. Deglaze with the wine and 60 ml water, bring to the boil and reduce to half. Season with salt and ground black pepper.
Arrange the chops, the apple mashed potatoes and shallots on plates and serve with the gravy.