Cutlet roast with white wine cream sauce

Name: Cutlet roast with white wine cream sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg detached pork chop; 7-10 Tbsp Pepper; 10 discs Bacon; 1 collar Soup Greens; 1 kg Pea pods; 500 g Carrots; 7-10 Tbsp Salt; 5 TABLESPOONS White wine; 3 TABLESPOONS Whipped cream; 1 TABLESPOON Flour; 2 TABLESPOONS Butter

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg detached pork chop
7-10 Tbsp Pepper
10 discs Bacon
1 collar Soup Greens
1 kg Pea pods
500 g Carrots
7-10 Tbsp Salt
5 TABLESPOONS White wine
3 TABLESPOONS Whipped cream
1 TABLESPOON Flour
2 TABLESPOONS Butter

Directions

1
Wash the meat and dab dry. Rub with pepper and cover with bacon slices. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 3/4-1 1/2 hours (depending on the thickness of the meat). Clean and wash the soup greens and place them on the fat pan. Peas peel.
2
Peel, wash and slice the carrots. Cook peas and carrots in boiling salted water for about 10 minutes. Remove the roast and keep it warm. Pour 375 ml water into the fat pan and dissolve the roast. Pour through a sieve into a pot. Add wine and cream, bring to the boil. Knead flour and 1 tablespoon butter to a dumpling and stir into the sauce. Season to taste with salt and pepper. Drain the vegetables. Pour into a bowl and stir in 1 tablespoon of butter.
3
Knead flour and 1 tablespoon butter to a dumpling and stir into the sauce. Season to taste with salt and pepper. Drain the vegetables. Pour into a bowl and stir in 1 tablespoon of butter. Cut the roast open. Serve with vegetables and sauce. Serve with parsley potatoes