Allgäu Cheese Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pork chop (s)
- 1 clove garlic
- Flour
- fat
- 40 g bacon, (pork belly, wammerl)
- 1 onion (s)
- 2 medium potato (s)
- 2 slices ham, cooked
- liter ⅛ beer
- 80 g cheese, rated ementaler
- 2 egg (s)
- 0.25 liter ¼ sour cream
- salt
- pepper
- Paprika powder
- nutmeg
- Caraway seed
Print Recipe
Pin Recipe Instructions
- The chops are sprinkled with salt, pepper and paprika on both sides, coated with a squeezed clove of garlic and turned in flour. Fry them well for about 8 minutes and then keep them warm.
- The roast set is extinguished with the beer, scraped off the floor, briefly boiled and then placed in a fire-proof container. Now you leave out the diced Wammerl in the pan, sweat the chopped onions until golden and then roast the sliced potatoes with them. If you like, you can also season it with caraway seeds.
- Until they brown into fried potatoes, you still make an alloy. The eggs are mixed with sour cream
- and seasoned with salt, pepper and grated nutmeg.
- On the potato layer in the pan you put the cutlets, then the boiled ham, pour the alloy over everything and sprinkle grated Emmentaler on top. Put the pan in the roasting pipe for a few minutes until the cheese has melted and has a browned crust on top.
- Add the sauce to warm it up and pour it over the chops when you serve.
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