Gratinated pork chop
easy
30 mins
30 mins
Ingredients
- 600 g Brussels sprouts
- 7-10 Tbsp Salt
- 4 discs released pork chops (approx. 150 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp white pepper
- 1 washer Toast
- 1/2 bunch Parsley
- 50 g medieval Gouda cheese
- 3/8 l clear broth (instant)
- 75 ml Altbier
- 1-2 TABLESPOONS sauce thickener
- 1 package (400 g) fresh Spätzle (from the refrigerator)
- 20 g Butter
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Parsley
Directions
- 1
Clean and wash the Brussels sprouts and cook in boiling salted water for about 15 minutes
- 2
Wash the cured pork loin and pat dry. Heat the oil in a pan. Fry the meat on both sides for about 2 minutes and remove. Season with pepper. Finely grate the bread.
- 3
Wash parsley, dab dry and chop finely. Grate cheese and mix with parsley and bread. Spread the bread and cheese mixture over the chops. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 6 minutes. Deglaze frying fat with stock and beer and bring to the boil. Stir in sauce thickener, bring to the boil again. Season to taste with salt and pepper. Warm the spaetzle for about 1 minute in boiling salted water and drain on a sieve. Drain the sprouts. Melt butter in a pot and toss the sprouts in it.
- 4
Season to taste with salt and pepper. Warm the spaetzle for about 1 minute in boiling salted water and drain on a sieve. Drain the sprouts. Melt butter in a pot and toss the sprouts in it. Sprinkle with nutmeg. Arrange chops, sauce, Brussels sprouts and spaetzle on plates. Serve garnished with parsley
Nutrition Facts
580 kcal
33 g
28 g
48 g
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