Gebratene Schweinekoteletts im Wirsingkohl mit Pilz-Soße
(Fried Pork Chops in Savoy Cabbage with Mushroom Gravy) Recipe

Origin: Germany Period: Traditional

Ingredients:

4 pork chops (about 180g each)
salt and freshly-ground black pepper, to taste
dried parsley, to taste
dried tarragon, to taste
dried chervil, to taste
dried basil, to taste
30g butter
120g lean, minced, veal
120ml whipping cream
120g butter, melted
1 head Savoy cabbage
2 kohlrabis or turnips
4 carrots
450g potatoes, peeled
240g fresh mushrooms
60g butter
240ml double cream
2 tbsp brandy

Gebratene Schweinekoteletts im Wirsingkohl mit Pilz-Soße
(Fried Pork Chops in Savoy Cabbage with Mushroom Gravy) Preparation:

Method:

Combine the salt, black pepper and dried herbs and use to rub all over the pork chops. Melt the butter in a pan then add the chops and cook until well browned then remove from the pan and set asdide to drain (keep the grease in the pan).

Meanwhile, combine the veal and whipping cream in a bowl then season with herbs, salt and black pepper and mix until smooth. At the same time, bring a pan of lightly-salted water to a boil, add the cabbage leaves and blanch for 2 minutes. Rinse in ice water then lay flat on a work surface and spread the filling onto them. Now wrap the browned pork chops in the leaves so that they are completely enclosed.

Cook the kolrabi, carrots and potatoes by boiling in salted water. When they are 20 minutes from being done, arrange the cabbage wrapped pork on a baking tray and bake in the oven (pre-heat to 180°C). Baste with a little melted butter every now and then to prevent drying.

When everything is almost ready return the pan with its original frying grease to the hob and use to fry the mushrooms for about 8 minutes, or until soft (add a little butter if it gets too dry) then pour in the double cream, season to taste then add the brandy. Serve immediately.

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