75 min
Type of dish: Meats
Temperature: Hot
Cuisine type: French cuisine
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Rack with head 1.786 kg
Table salt 3.571 g
Onion 0.143 kg
Apple 0.286 kg
Brown stock 0.429 l
Sugar 0.0 kg
Apple 0.5 kg
White wine 0.107 l
Onion 0.043 kg
Carrots 0.021 kg
Green leek 0.257 ud
Bones 0.129 kg
Red wine 0.021 l
Water 0.429 l
Elaboration

For apple purée:

  • Make a brown stock.  
  • Soften the onion cut into julienne and add the sliced apple.
  • Once softened add a little white wine and reduce.
  • Cover with the stock and bring to the boil.
  • Mash and add salt and sugar.

For the garnish apple:

  • Heat the water with the sugar and the white wine, when it is hot, add the peeled and cored apples.
  • Remove the boiled apples whole and chop them into slices.
  • Place them on a baking sheet with some syrup (cooking stock) and sugar on top, as well as some small margarine cubes and caramelize in the oven.

PLATING UP

  • Grill the pork chop, arranged sliced gherkin in a fan shape and place the pork on top. Serve with the caramelized apple and apple purée.
Nutritional information (1 portion)
Fiber 6.7 g
Saturates 25.38 g
Monounsaturated fatty acids 33.81 g
Polyunsaturated fatty acids 17.92 g
Cholesterol 231.48 mg
Calcium 139.38 mg
Iron 6.8 mg
Zinc 6.29 mg
Vitamin A 129.16 ug
Vitamin C 43.59 g
Folic acid 105.98 ug
Salt (Sodium) 392.7 mg
Sugars 21.88 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.