John Myers
Contents
show
Chop with Brussels Sprouts
The perfect chop with brussels sprouts recipe with a picture and simple step-by-step instructions.
For the chop
- 4 disc Pork chop fresh
- Salt to taste
- Black pepper from the mill to taste
- 4 tablespoon Butter
For breading
- 3 piece Free range eggs
- 1 pinch Salt
- 10 tablespoon Breadcrumbs
For the Brussels sprouts
- 1 kilogram Brussels sprouts fresh
- 1 piece Freshly peeled onion
- 800 Milliliters Water
- 1 teaspoon Salt
- 3 tablespoon Butter
- 2 tablespoon Breadcrumbs
For the sauce
- Frying fat from the chop
- 1 tablespoon Flour
- Brussels sprouts broth
- Freshly grated nutmeg to taste
- Salt and pepper to taste
- 1 tablespoon Butter
- First, clean the Brussels sprouts as usual, rinse them and put them in a saucepan with salted water. Add the onion, cut in half. It makes the Brussels sprouts mild and tasty. Bring to the boil with the lid closed and then cook on the lowest setting on the stove for 20 minutes
- Salt and pepper the chops to taste. For breading, beat the eggs with a fork until frothy. Mix in a pinch of salt. Spread the breadcrumbs on a mat. First roll the cutlets in egg on both sides. Then several times in breadcrumbs and press them on firmly. This makes the chop a little flatter without knocking it first. The meat juice is retained and the meat is juicy.
- Now fry the slices in butter on both sides on high heat from the stove until they are brown. Then let the stove draw a little more on the lowest setting. About 5 minutes on both sides. Then they are well fried. Take out and keep warm.
- For the sauce, add a little more butter to the frying fat from the cutlet and stir in the flour until it turns dark yellow. Then stir in enough finished, drained Brussels sprouts broth quickly with the whisk until a creamy sauce is formed. Turn off the stove and let it simmer a little. Now rub in nutmeg to taste and possibly add a little salt and pepper. You have to taste it.
Facebook Comments