🍽️ Pork chop with creamy green pepper sauce

Name: Pork chop with creamy green pepper sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 pork cutlets; 2 tsp flour; 40 g ghee; 30 g butter; 0.125 l strong meat broth (from the jar); 200 ml whipping cream; 1 tbsp green pepper (from the jar); 1 tbsp mustard; 1 tsp tomato paste; salt; pepper (from the mill); 600 g Brussels sprouts; 2 tbsp butter; 100 g streaky bacon; 1 tbsp oil; 1 bag potato wedges (frozen)

1150 kcal · 30 min · 4 servings

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Ingredients

4 pork cutlets
2 tsp flour
40 g ghee
30 g butter
0.125 l strong meat broth (from the jar)
200 ml whipping cream
1 tbsp green pepper (from the jar)
1 tbsp mustard
1 tsp tomato paste
salt
pepper (from the mill)
600 g Brussels sprouts
2 tbsp butter
100 g streaky bacon
1 tbsp oil
1 bag potato wedges (frozen)

Instructions

1. Wash the Brussels sprouts thoroughly and remove any dried outer leaves.
2. Cut a cross into the hard stem at the bottom so it cooks evenly.
3. Bring water to a boil, add salt, and cook the Brussels sprouts for about 8 minutes.
4. Remove the Brussels sprouts from the water and rinse them immediately with cold water to stop the cooking process.
5. Let the Brussels sprouts drain well in a colander.
6. Cut the bacon into very small cubes.
7. Fry the bacon cubes in some oil until they are crispy.
8. Prepare the oven fries according to the instructions on the package.
9. Heat butter in a pan and sauté the Brussels sprouts in it for 4 minutes.
10. Sprinkle the finished Brussels sprouts with the crispy bacon before serving.
11. Wash the meat and pat it dry with a kitchen towel.
12. Season the meat generously with salt and pepper.
13. Fry the meat in clarified butter for about 3 minutes on each side.
14. Remove the meat from the pan and wrap it in aluminum foil to keep it warm.
15. Stir flour into the remaining frying fat in the pan.
16. Fry the flour until it turns light brown and smells slightly nutty.
17. Deglaze the pan with broth and stir well.
18. Pour in the cream and let the sauce simmer briefly until it thickens.
19. Stir mustard and tomato paste into the sauce.
20. Fold in the peppercorns and season the sauce to taste with salt and pepper.
21. Serve the chops together with the Brussels sprouts and potatoes.
22. Pour the green pepper sauce over the chops.

Nutrition per serving

kcal: 1150
Protein: 45 g · Fett/Fat: 78 g · Carbs: 65 g