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🍽️ Classic Aspic Pork Chops

357 kcal · 30 min · 4 servings

Ingredients

• Salt
• 800 g Pork loin (with bone; organic quality)
• 1 Onion
• 500 g Bouquet garni vegetables (1 bunch)
• 3 black peppercorns
• 2 Allspice berries
• 4 Juniper berries
• 1 small bay leaf
• 150 ml White wine vinegar
• 4 Egg whites
• 6 Sheets white gelatin
• 1 tsp Butter (room temperature)
• 4 Cornichons
• 100 g Carrots (1 Carrot)
• 2 stalks flat-leaf parsley

Instructions

1. 1. Bring 1.5 liters of water to a boil in a large pot and season generously with salt.
2. 2. Thoroughly wash the meat and place it into the boiling water.
3. 3. Reduce the heat to low and cover the pot halfway.
4. 4. Let the meat simmer gently for 60 minutes.
5. 5. Skim off the rising foam occasionally using a slotted spoon.
6. 6. Peel the onion while the meat is cooking.
7. 7. Clean the soup vegetables and wash them.
8. 8. Tie the soup vegetables together using kitchen twine.
9. 9. Add the tied soup vegetables, onion, pepper, allspice, juniper berries, and bay leaf to the meat.
10. 10. Pour in 125 milliliters of vinegar.
11. 11. Let everything simmer for another 30 minutes on low heat.
12. 12. Remove the meat from the broth and separate it from the bone.
13. 13. Cut the meat into 4 equal slices.
14. 14. Strain the broth through a fine sieve.
15. 15. Boil the broth in the open pot on high heat until it reduces to about 700 milliliters.
16. 16. Remove the pot from the heat and let the broth cool down.
17. 17. Place the broth in the refrigerator for about 2 hours.
18. 18. Remove the solidified fat from the surface of the broth.
19. 19. Separate 2 eggs and set the yolks aside for another use.
20. 20. Whisk the egg whites with about 3 tablespoons of cold water.
21. 21. Gently stir the egg white and water mixture into the broth.
22. 22. Bring the broth back to a boil.
23. 23. Remove the pot from the heat and let the broth stand for 10 minutes.
24. 24. Skim off the floating layer of foam with a slotted spoon.
25. 25. Line a fine sieve with a kitchen towel or paper towels.
26. 26. Pour the broth through the sieve into a clean pot.
27. 27. Soak the gelatin in cold water according to the package instructions.
28. 28. Measure out 375 milliliters of the clear broth.
29. 29. Warm this portion of the broth, but do not let it boil.
30. 30. Drain the gelatin and add it to the warm broth.
31. 31. Stir until the gelatin is completely dissolved.
32. 32. Season the broth sharply with salt and the remaining vinegar.
33. 33. Grease the bottom of 4 aspic molds or shallow bowls (250 ml each) thinly with butter.
34. 34. Fill the molds with broth to a depth of about 5 millimeters.
35. 35. Place the molds in the refrigerator for 15 minutes.
36. 36. Let the thin layer set into jelly.
37. 37. Prick the remaining eggs and boil them hard for 9 minutes.
38. 38. Peel the carrot.
39. 39. Cook the carrot in boiling salted water for about 5 minutes until tender-crisp.
40. 40. Drain the carrot and shock it in ice-cold water.
41. 41. Let the carrot drain.
42. 42. Slice the gherkins into thin rounds.
43. 43. Drain the hard-boiled eggs and shock them in cold water.
44. 44. Let the eggs cool down.
45. 45. Slice the cooled carrot.
46. 46. Peel the cooled eggs.
47. 47. Slice the eggs using an egg slicer.
48. 48. Wash the parsley and shake it dry.
49. 49. Pluck the parsley leaves off the stems.
50. 50. Halve large parsley leaves if desired.
51. 51. Decoratively arrange the gherkins, eggs, carrots, and parsley on the jelly in the molds.
52. 52. Place the chop slices on top.
53. 53. Pour the remaining broth over the ingredients.
54. 54. Place the molds in the refrigerator for about 3 hours.
55. 55. Let the aspic set completely.
56. 56. Dip the bottom of the molds briefly into hot water.
57. 57. Carefully loosen the edge of the aspic with a sharp knife.
58. 58. Invert the aspic chops onto plates.

Nutrition per serving

• kcal: 357
• Protein: 55 g · Fett/Fat: 13 g · Carbs: 1 g