Marinated cutlet with pasta salad

Ingredients for 4 servings:

• 1 large onion(s)
• 150 ml beer (Altbier)
• 1 tbsp mustard, sweet
• 4 tbsp oil
• 4 pork chops, each approx. 200 g
• 250 g pasta (e.g. Mini Farfalle)
• salt and pepper
• 1 bunch of radishes
• 1 m.-large bell pepper(s), yellow
• 50 g arugula
• 200 g sour cream
• ½ lemon(s), the juice
• 1 pinch(s) of sugar
• Water (salt water)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Peel and finely dice the onion. Mix with beer, mustard, and 1 tablespoon of oil. Wash the meat, pat dry, and place in the marinade. Cover and chill for about 1 hour, turning occasionally. Cook the pasta in boiling salted water for about 7 minutes. Clean and wash the radishes and bell peppers. Cut the radishes into eighths and cut the bell peppers into pieces. Clean, wash, and drain the arugula. Drain the pasta, rinse, drain, and let cool. Mix the sour cream, 1 tablespoon of oil, and lemon juice. Season with salt, pepper, and sugar. Mix with the prepared salad ingredients. Remove the meat from the marinade and let it drain slightly. Heat 2 tablespoons of oil in a pan. Fry the chops for about 5 minutes on each side, season. Serve everything together.