Roast cutlet with horseradish and apple crust

Name: Roast cutlet with horseradish and apple crust
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g Boneless roast pork chops; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 850 g Red cabbage; 1 Onion; 3 Cloves; 20 g Lard; 75 ml White wine vinegar; 4 Apples; 100 g fresh horseradish; 1 Egg Yolk; 7-10 Tbsp Sugar; 1/2 bunch Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g Boneless roast pork chops
7-10 Tbsp Salt
7-10 Tbsp Pepper
850 g Red cabbage
1 Onion
3 Cloves
20 g Lard
75 ml White wine vinegar
4 Apples
100 g fresh horseradish
1 Egg Yolk
7-10 Tbsp Sugar
1/2 bunch Parsley

Directions

1
Dab meat dry. Rub with salt and pepper and place on the cold rinsed fat pan of the oven. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 1 1/2 hours.
2
In the meantime, clean the red cabbage, cut into strips, wash and drain. Peel onion and lard with cloves. Heat the lard in a pot. Sauté the red cabbage and onion briefly.
3
Pour on vinegar and 1/8 litre of water and braise for about 1 hour. If necessary, add more water in between. Wash apples thoroughly, cut into quarters and remove seeds. Peel and wash horseradish. Coarsely grate an apple and horseradish.
4
Mix with egg yolk. Brush the roast about 20 minutes before the end of the cooking time and add to the cooking. Cut remaining apples into slices. Add to the cabbage about 15 minutes before the end of the cooking time and cook.
5
Season cabbage with salt and sugar. Arrange roast and cabbage on a plate. Wash parsley, dab dry and chop. Sprinkle over it. Boiled potatoes taste good with it.