Pork cutlet with paprika sauce and herb mashed potatoes

Name: Pork cutlet with paprika sauce and herb mashed potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 1 red pepper; 1 Onion; 4 Pork chops (approx. 175 g each); 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 8 Stem(s) Marjoram and parsley; 200 ml Milk; 50 g Butter or margarine; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Tomato paste; 100 ml dry red wine

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
1 red pepper
1 Onion
4 Pork chops (approx. 175 g each)
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
8 Stem(s) Marjoram and parsley
200 ml Milk
50 g Butter or margarine
7-10 Tbsp grated nutmeg
1 TABLESPOON Tomato paste
100 ml dry red wine

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Clean, wash and dice the peppers. Peel and finely dice the onion. Wash the meat, dab dry and season with salt and pepper.
2
Heat the oil. Fry the meat for about 10 minutes while turning. Wash marjoram and parsley, shake dry, remove leaves except for a little garnish from the stalks and chop. Heat milk and fat in a pot.
3
Drain the potatoes, add the milk mixture and mash them with a potato masher to make puree. Season to taste with salt and nutmeg. Remove meat from the pan and keep warm. Sauté the paprika and onion in the frying fat for about 4 minutes while stirring.
4
Stir in the tomato paste. Deglaze with red wine, bring to the boil and simmer for about 2 minutes. Season to taste with salt and pepper. Stir the herbs into the puree, except for a little bit for sprinkling. Arrange puree, cutlet and sauce on plates.
5
Sprinkle with herbs and garnish with marjoram.