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INGREDIENTS
- 4 pcs pork chops with bone
- 4 pcs shallots, thinly sliced
- 2 whole crushed garlic cloves
- 30 g butter
- 160 ml apple cider
- 3 tablespoons crème fraîche
- Salt
- Pepper
- 8 sage leaves
INSTRUCTIONS
- 1First, preheat the oven to 160 °C. Meanwhile, make several incisions around the edges of the cutlets (to prevent the meat from curling during baking) and season both sides with salt and pepper.
- 2Heat a deep pan, add butter, and sauté the sliced shallots for a few minutes. Then add the cutlets and garlic cloves and sear on medium heat for approximately 7 minutes on each side.
- 3Transfer the cutlets to a baking dish, sprinkle with sage leaves, pour all the pan drippings over them, and place in the oven to keep the meat warm.
- 4Reheat the pan to a higher temperature and pour in the cider. Cook for two minutes until the alcohol evaporates. Then add crème fraîche and stir until the sauce thickens.
- 5Pour the finished sauce over the cutlets and serve.
Tip
Sage can be used fresh or dried. Serve best with mashed potatoes or roasted potatoes.
La Bouchée
Inspired by Mediterranean cuisine, La Bouchée prepares dishes that transport you to the Mediterranean. This Brno restaurant uses only high-quality ingredients, personally selected by the chefs.