Braised cream chops with fried potatoes

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Peel and chop the onions. Drain gherkins and dice. Wash parsley, shake dry and chop. Wash chops and pat dry. Heat the oil in a pan and fry 2 chops one after the other, turning them briefly on each side.

2. 2

   Season chops with salt and pepper and place them in a large ovenproof dish with lid. Add minced meat to the hot frying fat and stir-fry gently. Finally add 2/3 of the onions and fry briefly.

3. 3

   Stir in the cucumber cubes and parsley and deglaze with stock and cream. Stir in mustard and let everything simmer for about 1 minute. Season minced cucumber cream with salt and pepper and spread over the chops.

4. 4

   Cover and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 3/4 -2 hours. Braise for the last 15-20 minutes without lid. In the meantime, wash the potatoes and cook covered in plenty of boiling water for about 20 minutes.

5. 5

   Drain the potatoes, rinse under cold water and peel the skin. Cut the potatoes into slices. Heat the fat in a large pan and fry the potatoes until golden brown, turning them over. Finally, add the remaining onion cubes and fry.

6. 6

   Season the fried potatoes with salt and pepper and serve with the braised chops. Garnish with parsley if desired.

Nutrition Facts

KCAL
880 kcal

CARBS
43 g

FATS
51 g

PROTEINS
61 g