Cutlet with mashed potatoes

Name: Cutlet with mashed potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Celeriac (about 600 g each); 350 g floury potatoes; 1 Small head Frisée salad; 1 TABLESPOON Oil; 4 Pork chops (approx. 200 g each); 4 TABLESPOONS Balsamic vinegar; 3 TABLESPOONS redcurrant jelly; 2 Branch/s Thyme; 7-10 Tbsp salt, pepper, nutmeg; 200 g Whipped cream; 50 g Butter; 7-10 Tbsp Aluminium foil; 1 Shallot; 5 TABLESPOONS light vinegar (e.g. sherry vinegar); 100 ml apple juice; 1 TEASPOON Dijon mustard; 7-10 Tbsp mustard, pepper; 100 ml Oil (it is best to use cold pressed oil, e.g. olive oil, rape oil, nut oil)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

Sunday dinner in 30 minutes - isn't there any? We have discovered this recipe for you, with tender meat, fluffy mashed potatoes and a fruity-tangy sauce.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Celeriac (about 600 g each)
350 g floury potatoes
1 Small head Frisée salad
1 TABLESPOON Oil
4 Pork chops (approx. 200 g each)
4 TABLESPOONS Balsamic vinegar
3 TABLESPOONS redcurrant jelly
2 Branch/s Thyme
7-10 Tbsp salt, pepper, nutmeg
200 g Whipped cream
50 g Butter
7-10 Tbsp Aluminium foil
1 Shallot
5 TABLESPOONS light vinegar (e.g. sherry vinegar)
100 ml apple juice
1 TEASPOON Dijon mustard
7-10 Tbsp mustard, pepper
100 ml Oil (it is best to use cold pressed oil, e.g. olive oil, rape oil, nut oil)

Directions

1
Mix the dressing with a hand blender: Peel 1 shallot and chop it finely. Puree with 5 tablespoons of light vinegar (e.g. sherry vinegar), 100 ml apple juice, 1 teaspoon Dijon mustard, a little salt and pepper, and mix in 100 ml oil (for salad dressings, it is best to use cold-pressed oils such as olive oil, rapeseed oil, nut oil).
2
For the mashed celery and potatoes peel, wash and cut into 1-2 cm pieces. In a saucepan, cover with hot water and cook covered for about 15 minutes until soft.
3
In the meantime, preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Clean, wash and spin-dry lettuce.
4
Heat the oil in a frying pan. Wash chops if necessary, dab dry and fry for about 2 minutes on each side. Place in an ovenproof dish and continue cooking in a hot oven for about 3 minutes.
5
Deglaze the frying set in the meat pan with vinegar and 1⁄4 l water. Stir in jelly and bring to the boil. Wash thyme and add to the sauce. Boil down the sauce for about 3 minutes, season with salt and pepper. Keep warm.
6
Remove the meat from the oven, wrap it in aluminium foil and let it rest for about 5 minutes. Heat cream and butter. Drain celery and potatoes and let them steam briefly. Gradually add the cream mixture to the vegetables with a potato masher. Season with salt and nutmeg. Mix salad with dressing. Serve with chops, sauce and mashed potatoes.