John Myers
Ingredients for 2 servings:
- 2 pork chops
- 1 garlic clove(s)
- Flour
- Fat
- 40 g bacon (belly bacon, pork belly)
- 1 onion(s)
- 2 m.-sized potatoes
- 2 slice(s) ham, cooked
- ⅛ liter of beer
- 80 g cheese, grated Emmental
- 2 eggs
- ¼ liter sour cream
- Salt
- pepper
- Paprika powder
- nutmeg
- Caraway seeds
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Sprinkle the chops on both sides with salt, pepper, and paprika, coat with a squeezed garlic clove, and coat in flour. Fry them thoroughly for about 8 minutes, then keep them warm. Deglaze the pan with the beer, scrape up the drippings from the bottom, bring to a boil briefly, and then transfer them to a heatproof dish. Then fry diced pork belly in the pan, sweat the chopped onions until golden brown, and then roast the sliced potatoes. If you like, you can also season them with caraway seeds. While they are browning, make a basting dish. Beat the eggs with sour cream and season with salt, pepper, and grated nutmeg. Place the chops on top of the potato layer in the pan, then the cooked ham, pour the basting dish over everything, and sprinkle with grated Emmental cheese. The pan goes into the oven for a few minutes until the cheese has melted and develops a golden crust on top. The sauce is placed in the oven to warm up further, then poured over the chops when serving.
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