Pumpkin and Carrot Vegetables with Pork Chops
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 Kasseler cutlets or
- 500 g smoked pork loin, cut into pieces
- 400 g pumpkin (se) (Hokaido or nutme or butternut)
- 400 g carrot (s)
- 1 vegetable onion (s)
- 50 g iner
- 2 chilli pepper (s)
- 3 clove (s) garlic
- 200 ml cream
- 2 tablespoon honey
- 1 teaspoon salt
- 1 pinch (s) pepper
- 3 tablespoon mayonnaise
- 50 g corn flakes
- 1 stick cinnamon
- 1 star anise
Print Recipe
Pin Recipe Instructions
- Peel the carrots and pumpkin (Hokkaido does not need to be peeled) and cut into bite-sized pieces. Peel the onions and cut into slices. Peel the ginger, core the chillies and finely chop both.
- Mix everything together in a refractory form. Sprinkle salt and pepper over the top.
- Bring the cream with the honey, a pinch of salt and pepper, the cinnamon stick and the star anise to the boil and pour over the vegetables. (Leave the cinnamon stick and star anise in). Place the chops on top of the vegetables.
- Mix the mayonnaise, the peeled, finely chopped garlic and the corn flakes in a bowl and then spread over the chops. Now the whole thing comes for about 50 minutes at 180 ° C (top / bottom heat, convection: 160 ° C) in the preheated oven.
- Remove the cinnamon stick and star anise before serving. Rice is perfect as a side dish.
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