Glazed Mairübchen and carrots to cutlet and mashed potatoes
easy
60 mins
60 mins
Ingredients
- 400 g Carrots
- 600 g Mairübchen (3-4 pieces)
- 1 kg Potatoes (mainly waxy)
- 7-10 Tbsp Salt
- 4 thick pork chops without fillet (à 250-280 g)
- 2 Eggs (size M)
- 7-10 Tbsp Pepper
- 50–60 g Flour
- 50–60 g Breadcrumbs
- 4-6 Tbsp Oil
- 1/8 l clear soup
- 60 g Sugar
- 100 ml Orange juice
- 1/2 bunch flat leaf parsley
- 200 ml Milk
- 30 g Butter
- 7-10 Tbsp grated nutmeg
Directions
- 1
Carrots and Mairübchen clean, wash and let drain. Cut the carrots into pieces and the little fairy in slices. Peel, wash and roughly cut potatoes into pieces. Cover the potatoes and cook them in little boiling salted water for about 20 minutes.
- 2
Wash the chops and pat them dry. Whisk ##eggs## in a deep plate with some salt and pepper. Put flour and breadcrumbs on a plate. Turn chops first in flour, then in egg and finally in breadcrumbs.
- 3
Heat the oil in a large ovenproof pan. Fry the chops for 3-4 minutes while turning them until crispy. Then continue to fry the chops in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 8 minutes.
- 4
Bring the stock to the boil. Caramelise the sugar in a wide pot and add hot stock and ##Orange## juice. Continue to boil while stirring until the caramel is dissolved. Add carrots and fairy tubs and season with salt and pepper.
- 5
Cover and steam for approx. 6 minutes, stirring occasionally. Then simmer for about 4 minutes until almost all the liquid has evaporated. Remove meat from the oven. Wash parsley, shake dry.
- 6
Cut the leaves into fine strips. Mix parsley into the vegetables and season with salt and pepper. Warm up the milk. Drain the potatoes. Add butter, warm ##milk## and some nutmeg and mash.
- 7
Season mashed potatoes with salt. Arrange chops, glazed vegetables and mashed potatoes on plates.
Nutrition Facts
850 kcal
79 g
33 g
58 g
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