Pork cutlet with malt beer sauce and vegetable noodles

Name: Pork cutlet with malt beer sauce and vegetable noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small bunch of soup greens (approx. 500 g); 1 red onion; 300 g Pasta (e.g. macaroni); 7-10 Tbsp Salt; 4 Pork chops (approx. 200 g each); 1 TABLESPOON Olive oil; 7-10 Tbsp Pepper; 1 (0,33 l) bottle of malt beer; 20 g + 1 tablespoon butter; 1-2 TEASPOONS Sauce thickener; 7-10 Tbsp Sugar; 1/2 bunch Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small bunch of soup greens (approx. 500 g)
1 red onion
300 g Pasta (e.g. macaroni)
7-10 Tbsp Salt
4 Pork chops (approx. 200 g each)
1 TABLESPOON Olive oil
7-10 Tbsp Pepper
1 (0,33 l) bottle of malt beer
20 g + 1 tablespoon butter
1-2 TEASPOONS Sauce thickener
7-10 Tbsp Sugar
1/2 bunch Parsley

Directions

1
Wash and clean or peel the soup greens. Cut celery into thin strips, leek into rings and carrots into slices. Peel and slice the onion. Prepare pasta in boiling salted water according to package instructions.
2
Add the vegetables to the pasta 4-5 minutes before cooking and cook with them. Wash the meat and dab dry. Heat oil in a large coated pan. Fry the meat for 2-3 minutes on each side, season with salt and pepper, remove and keep warm.
3
Fry the onion in hot frying fat. Deglaze with malt beer, add 20 g butter and simmer for 2-3 minutes. Thicken with sauce thickener, bring to the boil again. Season to taste with salt, pepper and a little sugar. Wash parsley, dab dry, pluck leaves from the stalks and chop finely, except for a little bit for garnishing.
4
Drain the pasta and vegetables, drain briefly, add 1 tbsp. butter and chopped parsley back to the pot, toss and season with salt and pepper. Arrange everything and garnish with parsley.