Pork cutlet with apple-potato puree

Name: Pork cutlet with apple-potato puree
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes (mainly waxy or floury); 350 g Celeriac; 7-10 Tbsp Salt; 500 g Apples (e.g. Boskoop or Cox); 40 g Butter; 750 g Broccoli; 4 (approx. 800 g) Pork chops; 3-4 Tbsp Oil; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes (mainly waxy or floury)
350 g Celeriac
7-10 Tbsp Salt
500 g Apples (e.g. Boskoop or Cox)
40 g Butter
750 g Broccoli
4 (approx. 800 g) Pork chops
3-4 Tbsp Oil
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and roughly dice the potatoes and celery. Cover the potatoes and celery and cook in little boiling salted water for about 15 minutes. Peel apples, quarter them, remove seeds and dice them. Melt 20 g butter in a saucepan, cover and steam the apple pieces for about 6 minutes without them turning colour.
2
Wash, drain and clean the broccoli. Cut broccoli into florets, put them into little boiling salted water and steam covered for about 5 minutes
3
Wash the chops and pat them dry. Heat the oil in a large or 2 smaller pans and fry the chops for about 5 minutes, turning them over. Season with salt and pepper
4
Drain the potatoes and collect the cooking water. Add approx. 150 ml cooking water and 20 g butter to the potato-celery mixture and mash everything lightly. Fold in apples, season with salt and nutmeg. Drain broccoli and arrange everything on plates