For the chard and potato gratin, stir the gorgonzola with the cream to a smooth sauce and heat in a suitable saucepan. Peel the potatoes and cut into thicker (approx. 1cm) slices, cook in plenty of salted water until firm to the bite, drain, let steam and set aside. Butter the gratin dish and heat it in the oven to approx. 80 ° C.
Cut off the chard at the roots and clean them in plenty of cold water. Now cut the leaves off the stems and cut the stems into strips across the grain. Put some younger chard stalks aside, which will be blanched separately and later serve as a decorative 'lid' for the gratin.
In the meantime, bring a large saucepan with salted water and a dash of vinegar and sugar to the boil, then blanch the chard pieces in this water until they bite (about 5-7 minutes). Remove the whole thing from the plate and then add the chopped leaves, stir and let it steep for a moment.
Pour everything over a larger sieve or colander and quench with cold water - toss a little dry. Peel the shallots and cut into small pieces. Fry the shallots in a large pan, then add the blanched chard and mix well with the shallots over high heat for about 5 minutes, season with salt and sugar.
Now distribute the cooked and steamed potato slices on the bottom and on the edge of the buttered gratin dish, add the sautéed Swiss chard and pour the Gorgonzola sauce over it. Then put the prepared extra chard on top. Gratin everything at approx. 160 ° C (convection) for at least 1 hour. Cover with aluminum foil after 30 minutes if it turns too brown.
Onion and apple confit
For the onion and apple confit, peel the red onions, slice them into thin rings and cook in butter. Make sure that they don't take on any color. Season to taste with salt and sugar, then grate the apple and leave it covered for at least 15 minutes on a low flame. Then keep warm until serving.
Rinse the pork fillets and pat dry with kitchen paper and parry clean. Cover each fillet with a sprig of rosemary and thyme and tie well with the kitchen twine - not too tight. Salt on all sides. Sear the meat briefly on all sides in hot clarified butter, then add pepper. Let simmer in a frying pan in the oven at 180 ° C (convection) for about 10 minutes. To do this, increase the oven temperature of the chard gratin after about 50 minutes of cooking to 180ºC and add the fillet for the last 10 minutes, core temperature about 60ºC.
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