Summary

Ingredients

• 1 pineapple
• 400 g leek
• 6 slices smoked pork chops, released
• 2 tablespoons oil
• 30 g butter or mararine
• 40 grams flour
• 400 ml vegetable stock
• 100 ml whipped cream
• 50 g cheese, rated (Gouda)
• salt and pepper
• sugar
• Mint for garnish

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Instructions

1. Peel the pineapple, cut in half lengthways and remove the stalk. Cut the pineapple halves into slices. Clean, wash and cut the leek into rings.
2. Heat the oil, fry the smoked pork chops in it for 2 minutes on each side, then remove. Fry the leek in the frying fat, turning, for about 5 minutes.
3. Heat the fat and sweat the flour in it. Deglaze with the broth and cream and simmer for 5 minutes. Stir in 25 g of cheese and season the sauce with salt, pepper and sugar. Stir in the leek.
4. Layer the meat and pineapple in a baking dish, spread the sauce on top and sprinkle everything with the remaining cheese. Baked in a preheated oven at 200 degrees for about 20 minutes. Garnish with mint.