Kasseler chops with horseradish crust
easy
45 mins
45 mins
Ingredients
- 1/2 red pepper (approx. 125 g)
- 1/4 (approx. 400 g) Pineapple
- 1 Onion
- 750 g Potatoes
- 7-10 Tbsp Salt
- 1/2 bunch Parsley
- 2 discs Toast
- 80 g soft butter
- 50 g Horseradish (glass)
- 7-10 Tbsp black pepper
- 4 Kasseler chops (approx. 200 g each)
- 3 TABLESPOONS clarified butter
- 1 can(s) (580 ml) Sauerkraut
- 1–2 Bay leaves
- 7-10 Tbsp Sugar
- 150 ml vegetable or meat broth
- 5 TABLESPOONS dry white wine
- baking paper
Directions
- 1
Clean and wash the peppers and cut them into fine strips. Clean the pineapple and cut into small pieces. Peel and finely chop the onion. Peel, wash and halve the potatoes. Potatoes in boiling salted water
- 2
Rinse and drain the beans. Wash the rosemary, dab dry and pluck and chop the needles from 2 twigs. Peel onions and garlic. Dice onions, chop garlic. Heat 2 tablespoons of oil.
- 3
Wash the chops and pat them dry. Heat 2 tablespoons of clarified butter in a frying pan. Fry the chops in portions over medium heat for about 6 minutes while turning. Take them out and place them side by side on a baking tray lined with baking paper. Coat the chops with the horseradish crust and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-15 minutes
- 4
Heat 1 tablespoon of clarified butter in a saucepan. Sauté the onion in it. Add sauerkraut and bay leaves and braise for 4-5 minutes while turning. Season well with salt, pepper and sugar. Deglaze with stock and wine and cook for 10-15 minutes. Approx. 5 minutes before the end of the cooking time add pineapple and paprika. Season again with salt, pepper and sugar
- 5
Drain the potatoes and toss in 20 g butter and the remaining parsley. Arrange chops, sauerkraut and potatoes on plates
Nutrition Facts
600 kcal
42 g
33 g
33 g
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