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🍽️ Tender Pork Schnitzels in Creamy Pepper Sauce with Paprika Spätzle

749 kcal · 30 min · 4 servings

Ingredients

• Pork loin 600 g
• Salt pinch
• Pepper, red 2 pcs
• Onions, yellow 2 pcs
• Organic Limes 1 pc
• Spätzle, fresh 800 g
• Oil 2 tbsp
• Roast sauce, powder 400 ml
• Pepper, green 4 tsp
• Pepper, black ground pinch
• Sugar pinch
• Cream cheese, plain 50 g

Instructions

1. 1. Take the meat out of the fridge and let it come to room temperature for a moment.
2. 2. Rinse the meat under cold water and then pat it dry with a kitchen towel.
3. 3. Season the meat with a pinch of salt.
4. 4. Fill a large pot with about 2 liters of water, add salt, and bring it to a boil.
5. 5. Wash the peppers thoroughly under running water.
6. 6. Cut the peppers in half, remove the stems, and discard the seeds.
7. 7. Cut the flesh of the peppers into thin strips.
8. 8. Cut an onion in half and peel it.
9. 9. Dice the onion finely.
10. 10. Cut a lime in half.
11. 11. Squeeze the juice from the lime and set it aside.
12. 12. Add the spätzle to the boiling salted water.
13. 13. Cook the spätzle for about 10 minutes in the bubbling water.
14. 14. Drain the spätzle in a colander to let the water flow off.
15. 15. Heat 1 tablespoon of oil in a large frying pan over high heat.
16. 16. Fry the meat on both sides for about 2 minutes each.
17. 17. Remove the meat from the pan and place it on a plate.
18. 18. Cover the meat with aluminum foil to keep it warm.
19. 19. Pour the ready-made gravy into the still hot pan.
20. 20. Add whole peppercorns to the sauce.
21. 21. Bring the sauce to a boil briefly.
22. 22. Let the sauce reduce over medium heat for about 5 minutes.
23. 23. Heat 1 tablespoon of oil in a second frying pan.
24. 24. Add the pepper strips and onion cubes to the hot pan.
25. 25. Fry the vegetables for about 3 minutes over high heat.
26. 26. Season the vegetables with salt, pepper, and a pinch of sugar.
27. 27. Remove the pan with the sauce from the heat.
28. 28. Stir cream cheese into the warm sauce.
29. 29. Taste the sauce again and adjust with salt, pepper, sugar, and a little lime juice.
30. 30. Place the pork loin steaks into the finished pepper cream sauce.
31. 31. Let the meat steep in the sauce for about 2 minutes.
32. 32. Gently fold the spätzle under the fried peppers.
33. 33. Plate the pork in the sauce.
34. 34. Serve the dish with the paprika spätzle on the side.

Nutrition per serving

• kcal: 749
• Protein: 39 g · Fett/Fat: 36 g · Carbs: 62 g