Glazed cutlet roast

Name: Glazed cutlet roast
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Roast pork chops, salt, pepper; 2 TABLESPOONS + 2 teaspoons clarified butter; 1/4 l clear broth (instant); 375 g Carrots; 500 g Mushrooms; 2 medium-sized onions; 2 TABLESPOONS Apricot Jam; 2 TABLESPOONS Flour; 150 g Whipped cream; 1/2 bunch Petersile

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Roast pork chops, salt, pepper
2 TABLESPOONS + 2 teaspoons clarified butter
1/4 l clear broth (instant)
375 g Carrots
500 g Mushrooms
2 medium-sized onions
2 TABLESPOONS Apricot Jam
2 TABLESPOONS Flour
150 g Whipped cream
1/2 bunch Petersile

Directions

1
Wash the meat, dab dry and season. Place on the fat pan and pour 2 tablespoons of hot fat over it. Roast in the hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 1/2 hours. Pour on broth after approx. 30 minutes
2
Peel, wash and slice the carrots. Fry in 1 teaspoon of hot fat. Add 2 tablespoons of water, cover and steam for about 8 minutes. Take out
3
Clean, wash and halve the mushrooms. Peel and chop the onions. Heat 1 tsp. fat in the frying fat, fry both for 5-8 minutes. Seasoning
4
Spread the jam on the roast after 1 1/4 hours. Keep roast warm. Dissolve roast with 200 ml water, sieve. Dust onions and mushrooms with flour. Stir in the roast stock and cream. Bring to the boil and simmer for 5 minutes. Add carrots. Serve with the roast. Chop parsley and sprinkle over it. Serve with boiled potatoes