Pear cutlet

Ingredients for 4 servings:

• 1 kg pork (pork loin)
• 1 kg potatoes
• 4 onions
• 1 kg pear(s), firm
• 2 tsp caraway seeds
• 40 g butter
• 100 g bacon, streaky
• ¼ liter white wine
• Salt and pepper, white
• Parsley, for garnishing
• some broth

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the meat in salted water for 1.5 hours. Wash and peel the potatoes, then halve or quarter them depending on their size. Peel the onion and slice into rings (not too thin). Peel the pears, remove the cores, and quarter them. Remove the meat and cut into pieces. Place in a roasting pan and arrange the pears and bacon around them. Arrange the onion and potatoes on top. Season the broth and white wine with pepper and pour in until the potatoes are half-covered. Sprinkle everything with caraway seeds and place knobs of butter on the potatoes. Bake everything in the preheated oven for 45-50 minutes, until the potatoes are crispy brown. Sprinkle with parsley. This dish goes best with a cold glass of beer.