Pork chops with pistachio crust

Name: Pork chops with pistachio crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Scarlet carrots; 400 g ready dumpling dough "Thuringian style; 25 g Butter; 3 discs (approx. 110 g) Sourdough bread; 6-8 Stem(s) Parsley; 60 g Pistachios; 2 Eggs (size M); 50 g grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 pork chops with fillet (approx. 300 g each; order from the butcher); 3-4 Tbsp Oil; 75 g Sugar; 2-3 TABLESPOONS Lemon juice; 20 g clarified butter; 7-10 Tbsp Parsley leaf and lemon julienne; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Scarlet carrots
400 g ready dumpling dough "Thuringian style
25 g Butter
3 discs (approx. 110 g) Sourdough bread
6-8 Stem(s) Parsley
60 g Pistachios
2 Eggs (size M)
50 g grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 pork chops with fillet (approx. 300 g each; order from the butcher)
3-4 Tbsp Oil
75 g Sugar
2-3 TABLESPOONS Lemon juice
20 g clarified butter
7-10 Tbsp Parsley leaf and lemon julienne
baking paper

Directions

1
Clean the carrots, leaving a little green. Peel the carrots, wash them and possibly cut them in half lengthwise. Form the dumpling dough into a roll and pluck about 20 dumplings with your hands. Put aside
2
Melt butter for the crust. Crumble the bread. Wash parsley, shake dry and chop finely. Finely chop the pistachios. Whisk eggs and mustard. Mix the pistachios, bread and parsley, except for something to sprinkle. Pour butter and mustard egg mixture over it and mix everything well. Season with salt and pepper
3
Wash the meat, dab dry. Heat the oil in a large pan, fry the meat for about 2 minutes on each side, season with salt and pepper. Remove from the pan and place directly on a baking tray lined with baking paper. Spread the crust mixture evenly on the baking tray and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes
4
In the meantime, caramelise the sugar in a pot at low to medium heat. Deglaze with 300 ml boiling water. Add lemon juice. Bring to the boil, carefully add the carrots and simmer for 8-10 minutes at medium heat in an open pot. Season with salt and pepper
5
Heat the clarified butter in a frying pan and fry the dumplings in it until golden brown, turning
6
Remove meat from the oven. Arrange meat, carrots and potato dumplings on plates. Sprinkle with remaining parsley and lemon julienne and garnish with parsley