Pork stew of pork chop with balsamicosauted red cabbage

Ingredients for Pork stew of pork chop with balsamicosauted red cabbage

Instructions for Pork stew of pork chop with balsamicosauted red cabbage

To prepare the Pork stew of pork chop with balsamicosauted red cabbage recipe, please follow these instructions:

Be careful to get salt down between all the thighs. Slice cloves and thin cinnamon pieces between all the corners.

Lay the ladder on a grate in a small pan. The steps must be as straight as possible. Use if necessary. Crumbled stanniol to make the swallow completely horizontal. Bring green vegetables, red wine and 2½ dl water into the pan.

Set the ladder in a cold furnace on the middle groove. Turn on the oven at 200 degrees and leave the steps for approx. 1¼-1½ hours. The best result is obtained by using a step thermometer. The stage is complete when the center temperature is 65 degrees. At 55 degrees, the sword is crisp. If it is not crisp, turn up to 250-300 degrees until the center temperature is 65 degrees. Keep an eye on the swarm when the temperature is so high - the swear should not be too dark.

Peeled potatoes sliced ​​in both sprinkles with salt and pepper and put on baking paper in the oven next to the pork ladder. The cooking time of the potatoes is approx. 1 hour.

Cut the red cabbage as thin as possible and put it in a saucepan with a little salt. Cover with boiling water and allow the cabbage to stand for 10 minutes. Pour the water off and steam the cabbage free of moisture. Add balsamic and red wine and cook until 2 tablespoons are left. The onions are cut into thin boats, sprinkle with salt and stirring at low heat on a pan in butter until they are soft. Bring them to the red cabbage. Flip the apple boats quickly on the forehead of the rest of the butter over good heat.

Take the steps out of the oven, pour the cloud into a saucepan when the steps come out of the oven. Bring finely chopped onions, cinnamon, cloves and almonds in the cloud and cook for 2 minutes. Add broth and port wine. Foam and cook the sauce until it is 2/3 left. Say the sauce and evenly it with corn starch in cold water. Season with spices, salt, pepper and sugar.