Summary

Ingredients

• 2 pork chop (s)
• 300 g potato (s)
• 200 g carrot (s)
• 2 apples (Elstar)
• 1 vegetable onion (s)
• 50 ml cream
• 6 sprig (s) thyme
• some lemon juice
• nutmeg
• salt and pepper
• 3 tablespoon olive oil for frying
• 3 tablespoon butter for frying

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Instructions

1. Peel the potatoes and cut them into large pieces. Peel the carrots and cut into large slices. Rinse the chops, cut the edge of fat with the knife and season the chops with salt and pepper. Wash the thyme, pluck the leaves from 4 stalks and roughly chop them, leave two stalks whole. Peel the onion, cut in half and cut into rings. Peel the apples, remove the core, cut the pulp into smaller cubes and drizzle with a little lemon juice.
2. Cover and cook the potatoes and carrots in salted water for about 15 to 20 minutes.
3. Heat the oil in a pan. Sear the chops. Reduce the heat, add 1 tablespoon of butter and half of the chopped thyme and the two twigs to the pan. Then fry the chops for about 4 minutes on each side.
4. Heat 1 tablespoon of butter in a small pan and fry the onion rings and the rest of the thyme for about 8 minutes.
5. Drain the potatoes and carrots and let them evaporate briefly. Add the apple cubes, mash with a pounder, stir in 1 tablespoon butter and cream and season with pepper, salt and nutmeg.
6. Arrange the mash on two plates, place a cutlet on each plate, place the onions on top and pour the frying fat from the cutlets over them. Decorate the dish with the sprigs of thyme and serve immediately hot.