Cutlet with vegetable-macaroni

Name: Cutlet with vegetable-macaroni
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 bunch of greens; 1 Onion (e.g. red); 300 g Pasta (e.g. macaroni); 4 Pork chops (about 200 g each); 2 TABLESPOONS clarified butter; 1 TABLESPOON Roast stock (glass); 2-3 TABLESPOONS dark sauce thickener; 3-4 Stem(s) Parsley; 1-2 TABLESPOONS Butter

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 bunch of greens
1 Onion (e.g. red)
300 g Pasta (e.g. macaroni)
4 Pork chops (about 200 g each)
2 TABLESPOONS clarified butter
1 TABLESPOON Roast stock (glass)
2-3 TABLESPOONS dark sauce thickener
3-4 Stem(s) Parsley
1-2 TABLESPOONS Butter

Directions

1
Bring plenty of salt water to the boil in a large pot. Clean or peel and wash the soup greens. Cut celery into strips, leek into rings and carrots into slices. Peel and slice the onion.
2
Cook the pasta in boiling water for about 10 minutes. After about 5 minutes add vegetables and cook.
3
Wash the chops and pat them dry. Fry in hot clarified butter for 3-5 minutes on each side. Season with salt and pepper and remove. Keep warm.
4
Fry the onion in hot frying fat. Deglaze with 1⁄4 l water and stir in roast stock. Simmer for about 1 minute. Bind the sauce with sauce thickener. Season with salt, pepper and 1 pinch of sugar.
5
Wash and chop the parsley. Drain the pasta and vegetables, drain. Mix with butter and parsley in a pot. Season with salt and pepper. Serve with chops and sauce.