Pork chops in must and sage sauce

Name: Pork chops in must and sage sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Carrots; 2 Kohlrabi (about 300 g each); 1 collar Spring onions; 4 Pork chops (approx. 320 g each; with fillet); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil; 3-4 Stem(s) Sage; 1 medium-sized apple; 1 TABLESPOON Butter; 1 TABLESPOON Flour; 1⁄4 l Cider (substitute for juice); 1 TEASPOON Vegetable broth

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Carrots
2 Kohlrabi (about 300 g each)
1 collar Spring onions
4 Pork chops (approx. 320 g each; with fillet)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Oil
3-4 Stem(s) Sage
1 medium-sized apple
1 TABLESPOON Butter
1 TABLESPOON Flour
1⁄4 l Cider (substitute for juice)
1 TEASPOON Vegetable broth

Directions

1
Peel and wash the carrots and kohlrabi and cut them into sticks. Clean and wash spring onions and cut them into rings.
2
Wash the meat, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan. Fry 2 chops for 2-3 minutes on each side. Keep warm. Fry the remaining chops in 2 tablespoons of oil in the same way.
3
Cook the carrots and kohlrabi in little boiling salted water with 1 pinch of sugar for about 10 minutes. Wash the sage and remove the leaves. Wash the apple, quarter it, core it and cut it into slices.
4
Heat the butter in the frying fat. Briefly sauté apple slices in it, remove. Sauté spring onions and half of the sage in the hot frying fat briefly. Dust with flour and sweat on. 1⁄4 l Pour on water and must and bring to the boil.
5
Stir in the stock and simmer for about 5 minutes. Season sauce with salt, pepper and sugar.
6
Drain the vegetables. Arrange everything and garnish with remaining sage. Parsley potatoes taste good with it. Drink tip: white wine, e.g. Grüner Veltliner.