Rustic Kasseler pan

Name: Rustic Kasseler pan
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 8 discs released pork chop (à approx. 175 g); 200 g Onions; 250 g Mushrooms; 1/2 bunch Parsley; 200 g Whipped cream; 250 g Sour cream pepper; 1 jar(s) (446 ml; separation weight: 260 g) Pineapple; 75 g medieval Gouda cheese; 2 Spring onions

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

8 discs released pork chop (à approx. 175 g)
200 g Onions
250 g Mushrooms
1/2 bunch Parsley
200 g Whipped cream
250 g Sour cream pepper
1 jar(s) (446 ml; separation weight: 260 g) Pineapple
75 g medieval Gouda cheese
2 Spring onions

Directions

1
Wash the cured pork loin and pat dry. Peel, halve and finely chop the onions. Wash, clean and slice the mushrooms. Wash the parsley, pluck the leaves from the stems and chop them, except for a few for garnishing. Put the slices of sliced pork on a fat pan. Spread onions and mushrooms on top. Stir cream and sour cream until smooth, season with pepper, stir in chopped parsley and pour over.
2
Leave to stand for 4-5 hours. Drain pineapple, grate cheese. Spread the pineapple on the slices of sliced pork and sprinkle the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 30 minutes. Clean and wash spring onions and cut into very thin rings. Sprinkle on top before serving. Serve garnished with remaining parsley