Oven cutlets in malt beer sauce

Ingredients for 4 servings:

• 3 m.-sized onion(s)
• 3 carrots, approx. 300 g
• 4 pork chops, approx. 200 g each
• salt and pepper
• 3 tbsp flour, heaped
• 4 tbsp oil
• 2 bay leaves
• ½ tsp broth
• ½ liter malt beer
• 125 ml water
• 4 slices of breakfast bacon
• 4 tbsp sauce thickener, dark
• Balsamic vinegar
• 3 tbsp balsamic vinegar
• 1 tbsp water
• 1 tsp mustard
• Sugar
• 125 g lamb’s lettuce
• 200 g tomatoes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with field tomato salad. Also suitable for parties.

Peel and roughly dice the onions. Peel, wash, and slice the carrots. Wash the chops, pat dry, and season. Coat in flour, pat lightly with flour. Heat 2-3 tablespoons of oil in a roasting pan or frying pan. Fry the chops for 3 minutes on each side, then remove. Add the onions, carrots, and bay leaves to the roasting pan and season with salt and pepper. Place the chops on top. Add the broth, malt beer, and 1/8 l water. Braise uncovered in a preheated oven (electric stove: 200°C/fan 175°C/gas mark 3) for about 1 hour. Baste the chops with the broth every 15 minutes. Top with bacon 15 minutes before the end of cooking. Remove the chops. Lightly thicken the sauce with a sauce thickener. Season to taste with salt, pepper, and 1-2 tablespoons of vinegar. For the salad, combine 2-3 tablespoons of vinegar, 1 tablespoon of water, mustard, salt, pepper, and sugar. Whisk in 2-3 tablespoons of oil. Trim and wash the lettuce. Wash and quarter the tomatoes. Mix the prepared salad ingredients. Serve with boiled potatoes or mashed potatoes.