Chop in Roman Pot with Horseradish – Potato – Leek
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork chop (s) (the thicker, the juicer)
- 3 leeks
- 3 large potato (s)
- 200 g crème fraîche
- 1 glass white wine
- 2 tablespoon horseradish, grated
- 2 cloves garlic
- Caraway seed
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Water the Roman pot.
- Clean, wash and slice the leek. Peel and dice the potatoes. Mix the crème fraiche with the white wine and horseradish and season with salt. Wash the chops, cut into the fat and then season with salt, pepper and sprinkle with caraway seeds. Pour the leek and potatoes into the Römertopf and mix well. Pour the crème fraiche / white wine mixture on top and then place the chops on top. Place the thinly sliced garlic on the pieces of meat. Close the Römertopf and place in the cold oven. Fry at 220 ° C for at least 75 minutes.
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