Cutlet in beer sauce with turnip and apple puree

Name: Cutlet in beer sauce with turnip and apple puree
Yield: 1
Ingredients: 3 Onions; 4 Pork chops (approx. 250 g each); 3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Nutmeg; 1 (0,33 l) bottle of malt beer; 2 TEASPOONS Vegetable broth (instant); 1 (approx. 1 kg) Turnip; 400 g Potatoes; 2 large apples (e.g. Boskop); 3 TABLESPOONS Butter; 1 TABLESPOON Cornstarch

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

3 Onions
4 Pork chops (approx. 250 g each)
3 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Nutmeg
1 (0,33 l) bottle of malt beer
2 TEASPOONS Vegetable broth (instant)
1 (approx. 1 kg) Turnip
400 g Potatoes
2 large apples (e.g. Boskop)
3 TABLESPOONS Butter
1 TABLESPOON Cornstarch

Directions

1
##peel and chop the onions## Wash the meat and dab dry. Heat 2 tablespoons ##lard## in a pan. Fry meat for 3 minutes on each side. Season with salt and ##pepper##.
2
Fry 2/3 of the onions briefly. Add malt beer, 1/4 l water and 1 teaspoon broth. Bring to the boil, cover and stew for about 1 1/4 hours.
3
Peel, wash and roughly dice the turnip and potatoes. Peel, quarter, core and dice apples. Heat 1 tbsp. lard in a pot. Fry the rest of the onions in it. Fry apples, potatoes and turnips briefly.
4
Sprinkle with 1 teaspoon sugar. Deglaze with 1/4 l water, bring to the boil, stir in 1 teaspoon stock. Cover and cook for about 40 minutes.
5
Add butter to the turnips and mash everything with a potato masher. Season to taste with salt and nutmeg.
6
Remove the chops. Bring the roast stock to a boil. Stir the starch and 3 tablespoons of water until smooth, stir in and simmer for 2 minutes. Season to taste with salt, pepper and sugar. Arrange everything.