John Myers
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Sesame Chop with Mashed Sweet Potato and Beetroot Salad
The perfect sesame chop with mashed sweet potato and beetroot salad recipe with a picture and simple step-by-step instructions.
Sesame chop:
- 2 Pork chops with bones, 150 g each
- 4 tbsp Unpeeled sesame seeds
- 4 tbsp Breadcrumbs
- 1 Egg
- 1 tbsp Cooking cream
- 4 tbsp Flour
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 6 tbsp Peanut oil
Mashed Sweet Potatoes:
- 300 g Sweet potatoes
- 1 Small onion about 50 g
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
Beetroot salad: (For 4 people!)
- 500 g Beetroot (pre-cooked)
- 1 Apple approx. 100 g
- 4 tbsp Olive oil
- 2 tsp Cream of horseradish
- 2 tbsp Syrup
- 2 tbsp Light rice vinegar
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
For serving / garnishing:
- The rest of the breadcrumbs
- 2 Stalk Parsley
- 2 Small gherkins
Sesame chop:
- Coarsely grind / crush the sesame seeds in a mortar and mix with the breadcrumbs. Whisk the egg with the cooking cream. Wash the pork chops, pat dry with kitchen paper and season with salt and pepper on both sides. Turn in flour, knock off, pull through the whisked cream egg and turn in the sesame and breadcrumb mixture. Fry in a pan with hot peanut oil (6 tbsp) on both sides until golden-brown and keep warm in the oven at 50 ° C until serving. Fry the rest of the breadcrumbs in the pan and use as a garnish.
Mashed Sweet Potatoes:
- Peel and dice the sweet potatoes and onion. Boil the onion cubes with the sweet potato cubes in salted water (1 teaspoon salt) for about 20 minutes, pour through a kitchen sieve, return to the hot saucepan and sprinkle with butter (1 tbsp), cooking cream (1 tbsp), coarse sea salt from the mill (2 strong Pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch) with the potato masher.
Beetroot salad: (For 4 people!)
- Throw beetroot. Peel the apple, remove the core and finely dice. Olive oil (4 tbsp) with the cream horseradish (2 tsp), syrup (2 tbsp), light rice vinegar (2 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) to make a vinaigrette Mix and spread over the beetroot cubes and apple cubes. Mix everything carefully and let it steep for about 30 minutes before serving.
Serve:
- Serve the sesame chop with mashed sweet potatoes and beetroot salad, garnished with breadcrumbs, parsley and pickles.
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