Cutlet roast with braised vegetables and potatoes
easy
105 mins
105 mins
Ingredients
- 1 Roast pork chops with bone (approx. 1.5 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 400 g baby potatoes
- 1 jar(s) (535 ml; separation weight: 500 g) Corncob
- 250 g Carrots
- 1 Leek (leek; approx. 200 g)
- 1/4 l Vegetable broth (instant)
- 3 TABLESPOONS Apricot Jam
- 1-2 TEASPOONS Mustard seeds
- 1/2 bunch Parsley
Directions
- 1
Wash the meat, dab dry and season all around with salt and pepper. Place on the fat pan of the oven and bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 11/2 hours. Gradually add 1/4 litre of water. In the meantime, peel and wash the potatoes. Drain the corn cobs and cut into thick slices.
- 2
Clean, peel and cut carrots into pieces. Clean, wash and cut leek diagonally into rings. Add vegetables to the roast about 30 minutes before the end of the cooking time and let them braise. Season with salt and pepper. Pour on the broth bit by bit. Heat up jam in a pot and stir in mustard seeds. Brush the roast about 10 minutes before the end of the cooking time. Wash parsley, dab dry and cut into fine strips, except for a little garnish. Let the roast rest for a while, remove from the bone and cut into slices.
- 3
Heat up jam in a pot and stir in mustard seeds. Brush the roast about 10 minutes before the end of the cooking time. Wash parsley, dab dry and cut into fine strips, except for a little garnish. Let the roast rest for a while, remove from the bone and cut into slices. Arrange on a plate with the vegetables. Sprinkle with parsley strips and serve garnished with parsley leaves as desired
Nutrition Facts
590 kcal
39 g
17 g
70 g
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