Pork chops in malt beer sauce
easy
60 mins
60 mins
Ingredients
- 3 Onions
- 1 collar (approx. 300 g) Carrots
- 4 Chops (about 250 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Flour
- 6 TABLESPOONS Oil
- 3 Bay leaves
- 3/4 l Malt beer
- 80 g Breakfast bacon in slices
- 1 (approx. 65 g) boiled potato
- 1 TEASPOON Mustard
- 4 TABLESPOONS Balsamic vinegar light
- 1 collar Chives
- 150 g Lamb's lettuce
- 200 g cherry tomatoes
- 1 TABLESPOON Balsamic vinegar dark
- 1 TABLESPOON dark sauce thickener
Directions
- 1
Onions peel, roughly dice. Wash, peel and slice the carrots. Season chops with salt and pepper, turn in flour and fry in 2 tablespoons of hot oil for 3 minutes on both sides.
- 2
Put the diced vegetables into a roasting pan, add bay leaves, except for something to garnish. Layer chops and pour malt beer over them. Braise the chops in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 45 minutes.
- 3
Pour the gravy on the chops every 15 minutes. Cover with bacon slices 15 minutes before the end of the cooking time. Wash the potatoes and cook in boiling water for about 20 minutes. Peel and mash potatoes.
- 4
Mix with mustard, vinegar, 4 tablespoons of oil and some water. Season to taste with salt and pepper. Wash the chives, dab dry and cut into fine rings. Add to the salad dressing. Clean, wash and pat dry the lamb's lettuce.
- 5
Wash, clean and halve the cherry tomatoes. Put lamb's lettuce and cherry tomatoes in a bowl. Add salad dressing and mix. Season gravy with salt, balsamic vinegar and pepper and thicken with sauce thickener.
- 6
Serve garnished with laurel. Serve salad extra. Mashed potatoes or boiled potatoes taste good with it.
Nutrition Facts
720 kcal
35 g
39 g
50 g
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