Gratinated Cutlet – Pot À La Dörte
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) (approx. 150 g)
- 1 can kidney beans (425 g)
- 1 can / s tomato (s) (pizza tomatoes, 425 g)
- Butter or margarine for frying
- 2 tablespoon sugar beet syrup
- 250 ml white wine
- 1 tablespoon thyme, dried
- salt
- pepper
- 2 medium onion (s)
- 5 cloves garlic, pickled in herbal oil
- 200 g mozzarella
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees.
- Rinse the chops, pat dry, season with salt and pepper. Heat the butter or margarine in the roaster, fry the cutlets on both sides. Take out the chops. Deglaze the meat juices with white wine and simmer. Add the beans, tomatoes, sugar beet syrup and thyme, squeeze in the cloves of garlic, stir everything vigorously and season to taste, add a little salt, pepper or thyme if necessary. Return the chops to the roaster so that they are covered with the tomato and bean mixture. Peel the onions and cut into thin slices. Place the onion slices on top of the chops in the tomato and bean mixture.
- Now place the roaster on a rack in the lower third of the oven and let it simmer for about 1.25 hours. Now and then stir the sauce gently, if possible, but only with a small whisk or spoon so that the onions do not fall down and if necessary carefully add some liquid (water or a little more wine).
- Cut the mozzarella into slices, place on the chops and onions and grill everything in the oven for another 15 minutes.
- Then arrange the gratinated meat together with the tomato and bean sauce on plates and serve with fresh herb or olive chiabatta.
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