Kasserler chops with apple-Vinschgauer crumb

Name: Kasserler chops with apple-Vinschgauer crumb
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 60 g Vinschgau Valley bread (or roll); 1 medium onion; 150 g Double cream cream cheese; 7-10 Tbsp Pepper; 1 large apple approx. 240 g (e.g. Kanzi or Jonagold); 1 TABLESPOON Lemon juice; 1 kg detached pork chop; 20–30 g clarified butter; 70 g Butter; 750 ml Vegetable broth; 100 g Polenta (corn semolina); 7-10 Tbsp Salt; 300 g Lamb's lettuce; 4 TABLESPOONS White wine vinegar; 1 TEASPOON Dijon mustard; 1 TABLESPOON Honey; 3-4 Tbsp Sunflower oil; 1 TABLESPOON Chive rolls for sprinkling

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

60 g Vinschgau Valley bread (or roll)
1 medium onion
150 g Double cream cream cheese
7-10 Tbsp Pepper
1 large apple approx. 240 g (e.g. Kanzi or Jonagold)
1 TABLESPOON Lemon juice
1 kg detached pork chop
20–30 g clarified butter
70 g Butter
750 ml Vegetable broth
100 g Polenta (corn semolina)
7-10 Tbsp Salt
300 g Lamb's lettuce
4 TABLESPOONS White wine vinegar
1 TEASPOON Dijon mustard
1 TABLESPOON Honey
3-4 Tbsp Sunflower oil
1 TABLESPOON Chive rolls for sprinkling

Directions

1
Cut the bread into small pieces and crumble it with your fingers. Peel and finely dice the onion. Mix the cream cheese, half of the diced onion and pepper. Wash the apple, dab dry and grate coarsely. Mix with lemon juice and stir into the cream cheese together with the bread crumbs
2
Cut the cured pork in 8 slices. Heat some clarified butter in a large pan, fry the pork loin in it in 2 portions while turning briefly and thoroughly. Place the slices in an ovenproof dish or roaster and season with pepper. Add approx. 150 ml of hot water to the roast, bring to the boil briefly and pour into the pork loin. Put apple and bread crust on the meat and press down lightly. Spread 20 g butter in flakes on top and bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 25 minutes
3
Bring vegetable stock and 50 g butter to the boil. Stir in the polenta, bring to the boil and let it swell at low to medium heat for about 5 minutes. Remove from the stove, cover and let it swell for about 10 minutes. Season to taste with salt and pepper
4
Clean lamb's lettuce, wash thoroughly and drain well. Mix the remaining onion, vinegar, mustard, honey, a little salt and pepper. Stir in the oil and mix the vinaigrette with the lamb's lettuce. Sprinkle the finished cured pork loin with chives. Add polenta and salad