Chops in malt beer sauce

For 4 people
  • 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

0 Comments

Leave A Comment