Summary

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

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Instructions

1. Season both sides of the pork chops with salt, pepper, and paprika. Rub with the squeezed garlic clove and coat in flour. Heat fat in a large pan over medium-high heat. Fry the chops for 8 minutes until cooked through (pork should reach 63°C/145°F internally). Remove and keep warm.
2. Pour the beer into the pan and scrape up any browned bits from the bottom. Simmer for 2 minutes, then transfer the sauce to a separate container and set aside.
3. In the same pan, cook the diced bacon over medium heat for 3 minutes until the fat renders. Add the chopped onion and cook for 3 minutes until golden. Add the sliced potatoes and cook for 5 minutes until they start to brown. Season with caraway seeds if desired.
4. While the potatoes cook, whisk the eggs with the sour cream in a bowl. Season with salt, pepper, and grated nutmeg.
5. Transfer the potato and bacon mixture to an oven-safe pan or baking dish. Layer the cooked pork chops on top, then arrange the ham slices over them. Pour the egg and sour cream mixture over everything. Sprinkle the grated Emmentaler cheese evenly on top. Bake at 200°C / 400°F for 8 minutes until the cheese melts and forms a light golden crust.
6. Warm the reserved sauce and drizzle over the chops when serving.