Pork cutlet with kohlrabi and new potatoes
very easy
30 mins
30 mins
Ingredients
- 750 g small, new potatoes
- 2 (approx. 800 g) Kohlrabis
- 40 g Butter or margarine
- 25 g Flour
- 300 ml Vegetable broth
- 250 ml Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 pinch Sugar
- 1 Splash of lemon juice
- 4 Pork chops (approx. 230 g each)
- 1 TABLESPOON clarified butter
- 20 g + 4 slices of herb butter (approx. 20 g each)
- 7-10 Tbsp colourful peppercorns
- 7-10 Tbsp coarse sea salt
- 3-4 Stem(s) Chervil for garnishing
Directions
- 1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Peel, wash and halve the kohlrabis and cut them into approx. 0.5 cm thick slices. Heat 20 g fat in a pot. Steam the kohlrabi for 2-3 minutes. Dust with flour and sauté briefly. Add stock and milk, bring to the boil and simmer for 8-10 minutes. Season to taste with salt, pepper, nutmeg, sugar and lemon juice. Keep vegetables warm
- 2
Wash the chops, dab dry and season with salt. Heat clarified butter in a large pan. Fry chops on each side for 5-7 minutes. Finally add 20 g herb butter to the chops and melt in the pan. Remove the meat and season with crushed, coloured pepper
- 3
Meanwhile drain the potatoes and let them drain well. Put the potatoes back into the pot, add 20 g fat and some sea salt, toss through. Wash the chervil, shake dry and pluck the leaves. Arrange 1 cutlet, potatoes and kohlrabi on plates. Place 1 slice of herb butter on each cutlet and garnish with chervil
Nutrition Facts
750 kcal
43 g
40 g
49 g
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