Grilled pork chop with cornflake crust to baked beans and red wine shallots
easy
35 mins
35 mins
Ingredients
- 400 g Shallots
- 1–2 Garlic cloves
- 7 TABLESPOONS Oil
- 2 can(s) (425 ml each) baked beans in tomato sauce
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 4 thin pork chops (approx. 125 g each)
- 1 Egg
- 1-2 TABLESPOONS Milk
- 6-8 TABLESPOONS Cornflakes
- 3 TABLESPOONS Breadcrumbs
- 6 TABLESPOONS Flour
- 4 Stem(s) Thyme
- 4-5 Tbsp Sugar
- 300 ml dry red wine
- 7-10 Tbsp Thyme
- 1 Freezer bag
Directions
- 1
Peel the shallots and garlic. Finely dice garlic and 1 shallot. Heat 1/2 tbsp. oil in a saucepan. Fry the shallots and garlic until lightly brown. Add the beans and simmer for about 5 minutes while turning. Season with salt and pepper, keep warm
- 2
Wash the meat and dab dry. Whisk egg and milk on a deep plate. Crumble the cornflakes in a freezer bag, then mix breadcrumbs and cornflakes. Turn the chops in flour, egg and cornflakes-breadcrumbs mixture one after the other. Heat 5 tablespoons of oil in a large, coated frying pan, add chops in portions and fry for approx. 6 minutes while turning. Remove and keep warm briefly
- 3
Wash the thyme, dab dry and remove the leaves. Quarter the remaining shallots. Heat 1 1/2 tbsp. oil in a coated pan, fry the shallots lightly. Sprinkle with sugar and caramelise. Deglaze with wine, add thyme and simmer until slightly thick. Season to taste with salt and pepper. Arrange beans, cutlet and red wine shallots. Garnish with thyme if desired.
Nutrition Facts
840 kcal
76 g
33 g
40 g
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