SaPork Chop with Mashed Potatoes and Apple Sauce
Ingredients
- Ingredients
- 500 grams floury potatoes
- salt
- 2 Apple (z. B. Boskop)
- 1 Tbsp lemon juice
- 4 Pork cutlets ready to cook, á 180 grams, bone-in)
- freshly ground peppers
- 30 grams clarified butter
- 1 tsp honey
- 4 centiliters Calvados
- 400 milliliters Beef broth
- 3 Tbsps Crème fraiche
- 1 tsp cornstarch
- 1 tsp Turmeric
- 150 milliliters lukewarm milk
- 30 grams butter
- Nutmeg
- marjoram (for garnish)
Preparation steps
Preheat the oven to 160°C (approximately 325°F). Peel the potatoes and cook in a pot of boilg salted water until tender but not falling apart, 25-30 minutes. Rinse, quarter, core and slice the applesand sprinkle with lemon juice. Rinse the chops, pat dry and season with salt and pepper. Heat butter in a skillet, add the chops and sear on both sides. Place the chops on a baking sheet and bake until cooked through.
Place the apple slices in the pan the pork cooked in and sauté briefly. Add the honey and cook until the apples are lightly caramelized and deglaze with the Calvados. Add the broth, stir in the crème fraîche and simmer for medium heat until lightly thickened, 5-8 minutes. In a bowl, mix the cornstarch in a little cold water until smooth , stir into the sauce and cook, stirirng until thickened, about 1 minute. Season with salt, pepper and turmeric to taste.
Drain the potatoes let the water evaporate and press the potatoes through a potato ricer and mix with the lukewarm milk and butter to a smooth puree. Season with salt, pepper and nutmeg and serve on warmed plates with one chop topped with apple sauce and garnish with marjoram.
