Pork chop with braised savoy cabbage and mustard sauce

Ingredients for Pork chop with braised savoy cabbage and mustard sauce

Instructions for Pork chop with braised savoy cabbage and mustard sauce

To prepare the Pork chop with braised savoy cabbage and mustard sauce recipe, please follow these instructions:

Rip the sword all the way down to the meat with ½ cm of space - but avoid scratching in the meat itself. Sprinkle the comb with soy between the swords, season with thyme and a little salt.

Lay the ladder on a grate in the frying pan so that the broom is as straight as possible. Put aside. Crumbled stanniol or a piece of peeled potato underneath the ladder to make the swallow completely horizontal. Put the pan with the ladder in the middle of a cold oven. Turn on the oven at 200 degrees and leave the steps for 1¼-1½ hours.

Note that after 45 minutes, savoy cabbage m.v. in the oven. If you use a steering thermometer, you should notice if the swarm is crisp when the center temperature is 55 degrees. If it is crisp, the roasting continues until the center temperature is 65 degrees. If it is not crisp, screw up to 250-300 degrees until the center temperature is 65 degrees. Keep in mind that the swarm does not get too dark. If the meat is more than 65 degrees, it will easily dry

Cut the savoy cabbage into 8 alike. Chop the herbs well. Cut the bacon into small tern and grate them on the forehead until the grease is fried. Pour excess fat away and add herbs. Challenge them for a few minutes. When the steps have fried for approx. For 45 minutes add the savoy cabbage, bacon and herbs to the bottom of the frying pan under the steps. Pour the broth on the vegetables.

Take the steps and vegetables out of the oven and pour the cloud from the frying pan. Sift the cabbage and herbs into a saucepan, foam if necessary. Too fat and cook the cloud. Season with salt and pepper and whip grit-like mustard in the cloud. Even if possible. With a little corn starch stirred in cold water.

Cut possibly. The fat edge between the meat and the heavy.