Potato, carrot, and apple mash with onion and thyme cutlets

Ingredients for 2 servings:

• 2 pork chops
• 300 g potatoes
• 200 g carrot(s)
• 2 apples (Elstar)
• 1 vegetable onion(s)
• 50 ml cream
• 6 sprigs of thyme
• some lemon juice
• nutmeg
• salt and pepper
• 3 tbsp olive oil for frying
• 3 tbsp butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the potatoes and cut into large pieces. Peel the carrots and cut into large slices. Rinse the chops, score the fat with a knife, and season with salt and pepper. Wash the thyme, pluck the leaves from four stalks, and roughly chop, leaving two stalks whole. Peel the onion, halve it, and slice it into rings. Peel the apples, remove the cores, cut the flesh into small cubes, and drizzle with a little lemon juice. Cover the potatoes and carrots and cook in salted water for about 15 to 20 minutes until tender. Heat the oil in a pan. Sear the chops. Reduce the heat, add 1 tablespoon of butter, half of the chopped thyme, and the two sprigs to the pan. Then fry the chops for about 4 minutes on each side. Heat 1 tablespoon of butter in a small pan and fry the onion rings and the rest of the thyme for about 8 minutes. Drain the potatoes and carrots and let them cool briefly. Add the diced apples and mash them with a masher. Stir in 1 tablespoon of butter and the cream, and season with pepper, salt, and nutmeg. Serve the mash on two plates. Place a chop on each plate, top with the onions, and pour over the fat from the chops. Garnish with the thyme sprigs and serve hot immediately.