Kasselerkrüstchen in cheese cream sauce with mashed peas and potatoes
very easy
50 mins
50 mins
Ingredients
- 800 kg Potatoes (mainly waxy)
- 7-10 Tbsp Salt
- 4 released pork chops (approx. 150 g each)
- 6 discs streaky smoked bacon
- 4 TABLESPOONS Sunflower oil
- 1 Onion
- 100 g Butter
- 300 g frozen peas
- 1 TABLESPOON Sugar
- 2 TABLESPOONS Flour
- 200 ml Vegetable broth
- 400 ml Milk
- 150 g Cream processed cheese
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
Directions
- 1
Peel and wash the potatoes and cut them roughly into pieces. Cover the potatoes and cook them for about 20 minutes in little boiling salted water. Cut the chops into three pieces lengthwise. Halve bacon slices crosswise. Wrap 1/2 slice of bacon around the slices.
- 2
Heat the oil in a pan and fry the pork loin for about 10 minutes, turning it over. Peel and finely dice the onion. Heat 20 g butter in a pan and fry the diced onion briefly until transparent. Add peas and steam for about 5 minutes in a closed pot.
- 3
Season with salt and sugar.
- 4
For the sauce, melt 50 g butter in a saucepan. Stir in flour and sweat briefly. Add stock and 200 ml milk while stirring. Bring to the boil, let it boil for about 5 minutes. Melt cheese in it and season with salt and pepper.
- 5
Heat 200 ml of milk. Drain the potatoes. Add 30 g butter, warm milk, steamed peas and some nutmeg and mash. Season the mashed peas and potatoes with salt. Arrange the smoked pork breasts with mashed potatoes on telers, pour some sauce over them.
- 6
Add the rest of the sauce.
Nutrition Facts
890 kcal
58 g
55 g
45 g
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