Burgundy cutlet with green beans

Name: Burgundy cutlet with green beans
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 ml Red wine (Burgundy); 2 Bay leaves; 6 Peppercorns; 2 Juniper berries; 4 (250 g each) Pork chops; 600 g Princess beans; 600 g baby potatoes; 2-3 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 30 g Bacon; 1 TABLESPOON Butter or margarine; 100 g Whipped cream; 7-10 Tbsp Bay leaves

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 ml Red wine (Burgundy)
2 Bay leaves
6 Peppercorns
2 Juniper berries
4 (250 g each) Pork chops
600 g Princess beans
600 g baby potatoes
2-3 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
30 g Bacon
1 TABLESPOON Butter or margarine
100 g Whipped cream
7-10 Tbsp Bay leaves

Directions

1
Cook red wine, bay leaves, peppercorns and juniper berries for about 30 minutes, remove spices. In the meantime wash chops, dab dry, cut in the fat edge. Clean, wash and possibly halve the beans.
2
Peel and wash the potatoes. Mix flour with salt and pepper. Turn the chops in it, knock off a little. Heat 2 tablespoons of oil in a pan. Brown the meat on each side for 2-3 minutes. Deglaze with red wine, braise for 15 minutes.
3
Cook the beans in boiling salted water for about 15 minutes, drain. Fry potatoes in 2 tablespoons of hot oil while turning for about 12 minutes. Season with salt and pepper. Cut the bacon into pieces and let it crisp in a pan without fat.
4
Add fat and melt. Swivel the beans in it. Refine red wine sauce with cream. Season with salt and pepper. Arrange cutlet and sauce, beans, potatoes and bacon garnished with laurel on plates.