Chops in malt beer sauce
- 3 medium-sized onions
- 3 (approx. 300 g) Carrots
- 4 (à 200 g) Pork chops
- salt, white pepper
- 3 EL flour
- 4-6 tbsp oil, 2 bay leaves
- 1 (0.33 l each) bottle or 2 bottles of malt beer
- 1/8 l Broth
- 4-6 slice. Breakfast bacon
- 3-5 EL Balsamic vinegar
- 1 TL Mustard, 1 pinch of sugar
- Chives
- 125-150 g lamb's lettuce
- 200 g small tomatoes
- 4 EL dark sauce binder
- Laurel
90 minutes
light
- 1.
- Peel the onions and roughly dice. Peel, wash and slice carrots. Wash the chops and pat dry. Season with salt and pepper. Turn in the flour, knock off a little. Heat 2-3 tablespoons of oil in a roaster or in a pan. Fry the cutlets in it for about 3 minutes on each side, remove
- 2.
- Put onions, carrots and bay leaves in the roasting pan, season with salt and pepper. Place chops on top. Pour malt beer and stock over them. Roast open in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 1 hour. Pour the stock over chops every 15 minutes. Approx. Place bacon on the cutlets 15 minutes before the end of the cooking time
- 3.
- Mix 2-3 tablespoons of vinegar, 1 tablespoon of water, mustard, salt, pepper and sugar. Beat in 2-3 tablespoons of oil. Wash and finely chop the chives and stir in. Clean and wash lettuce. Wash and quarter the tomatoes. Mix the salad ingredients
- 4.
- Remove the cutlets. Tie the sauce lightly with a sauce thickener. Season to taste with salt, pepper and 1-2 tablespoons of vinegar. Arrange everything, garnish if necessary. Boiled potatoes or mashed potatoes go well with it
1 person approx.:
- 540 kcal
- 2260 kJ
- 40 g protein
- 25 g fat
- 35 g carbohydrates
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