Summary

Ingredients

• 3 medium onion (s)
• 3 carrot (s), approx. 00 g
• 4 pork chop (s), approx. 200 g each
• salt and pepper
• 3 tablespoon flour, heaped
• 4 tablespoon oil
• 2 bay leaves
• 0.5 teaspoon ½ broth
• 0.5 liter ½ malt beer
• 125 ml water
• 4 slices bacon
• 4 tablespoon sauce thickener, dark
• Balsamic vinegar

For the salad:

• 3 tablespoon balsamic vinegar
• 1 tablespoon water
• 1 teaspoon mustard
• sugar
• 125 g lamb`s lettuce
• 200 g tomato (s)

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Instructions

1. Peel and roughly dice the onions. Peel, wash and slice the carrots. Wash the chops and pat dry, season. Turn in the flour, knock off a little. Heat 2-3 tablespoons of oil in a roaster or in a pan. Fry the cutlets in it for 3 minutes per side, remove.
2. Put the onions, carrots and bay leaves in the roasting pan, season with salt and pepper. Place chops on top. Add the stock, malt beer and 1/8 l water. Roast open in a preheated oven (electric stove: 200 ° C / convection 175 ° C / gas: level 3) for approx. 1 hour. Pour the stock about every 15 minutes on the cutlets. Cover with bacon 15 minutes before the end of cooking.
3. Take out the chops. Tie the sauce lightly with a sauce thickener. Season to taste with salt, pepper and 1-2 tablespoons of vinegar.
4. For the salad, mix 2-3 tablespoons of vinegar, 1 tablespoon of water, mustard, salt, pepper and sugar. Beat in 2-3 tablespoons of oil. Clean and wash the lettuce. Wash and quarter the tomatoes. Mix the prepared salad ingredients.
5. Boiled potatoes or mashed potatoes go well with it.