Ingredients for 4 persons:
600 g of loosened pork chop
2 medium onions
2-3 tablespoons oil
pepper from the mill
1 bay leaf
1 leek
salt
400 g red-cheeked apples
2 tablespoons lemon juice
20 g butter
200 ml dry white wine
150 g whipped cream
1 tablespoon flour
Preparation:
1. Wash the pork loin and pat dry. Peel onions, cut into fine slices. Heat oil in a roasting pan. Brown the meat on all sides, season with pepper. Add onions, fry briefly. Deglaze with ¼ liter of water, add bay leaf and braise in preheated oven (E.-Herd: 200°C/ Gas: Level 3) for about 40 minutes.
2. In the meantime, clean and wash the leeks and cut into fine rings. Cook in blanch in boiling salted water for 2 minutes and drain. Wash apples, cut out core. Cut flesh into rings and sprinkle with lemon juice.
3. Heat butter slightly in a wide frying pan. Sauté apple rings and leek in it, season with salt and pepper. Deglaze with white wine and simmer for 3-5 minutes.
4. In the meantime, remove the pork loin from the stock. Heat stock, 200 ml water and cream briefly. Mix flour and a little water until smooth and stir into the stock. Bring to the boil while stirring. Season to taste with salt and pepper. Cut the pork loin into slices. Serve with the apple vegetables and the sauce. Serve with fried potatoes.
Preparation time approx. 1 hour
Nutritional values per serving approx.:
Calories: 515
joules: 2153
Protein: 38,6 g
Fat: 26,7 g
Carbohydrates: 25.3 g
(FoodCentrale by ddp images)
