Sliced pork cutlet with cutting beans in mustard cream

Name: Sliced pork cutlet with cutting beans in mustard cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Cutting beans; 7-10 Tbsp Salt; 4 Stem(s) fresh thyme; 500 g released pork chop (piece); 2 TABLESPOONS Oil; 1 TABLESPOON Butter; 600 g fresh gnocchi (cooling shelf); 200 g Whipped cream; 2-3 TABLESPOONS coarse mustard; 1 TABLESPOON sauce thickener; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Cutting beans
7-10 Tbsp Salt
4 Stem(s) fresh thyme
500 g released pork chop (piece)
2 TABLESPOONS Oil
1 TABLESPOON Butter
600 g fresh gnocchi (cooling shelf)
200 g Whipped cream
2-3 TABLESPOONS coarse mustard
1 TABLESPOON sauce thickener
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Clean, wash and cut the beans into pieces. Cook in little boiling salted water for about 6 minutes. Drain and let drain. Wash the thyme, shake dry and pluck off the leaves.
2
Cut the meat into thin slices (2-3 mm). Heat oil in a coated pan. Fry the meat in it in portions on each side for about 1 minute. Remove and keep warm in the oven.
3
Heat the butter in a frying pan. Fry the uncooked gnocchi for 6-8 minutes until golden brown.
4
Drain the beans. Bring cream, mustard and thyme to the boil in the pot and stir in the sauce thickener. Season to taste with salt, pepper and 1⁄2 tsp. sugar. Add the beans to the mustard cream and heat up. Arrange everything.
5
Drink tip: beer.