Pork chop with red cabbage and rucola salad

Ingredients for Pork chop with red cabbage and rucola salad

Instructions for Pork chop with red cabbage and rucola salad

To prepare the Pork chop with red cabbage and rucola salad recipe, please follow these instructions:

Rip the sword all the way down to the meat with ½ cm of space - but avoid scratching in the meat itself. If the butcher has scratched the meat, it must be passed. Sometimes scratching is not deep enough - especially not in the pages. Be careful to get salt down between all the thighs. Slice a pair of bay leaves between the hoofs or place them under the meat. Lay the ladder on a grate in the frying pan so that the broom is as straight as possible. Load crumbled stanniol or a piece of peeled potato under the steps to make the swallow completely horizontal. Pour ½ l of water into the pan and place the ladder in the middle of a cold oven. Turn on the oven at 200 degrees and leave the steps for approx. 1½ hours. If you want to make sure you have juicy meat, you should use a step thermometer and follow the instructions: When the center temperature is 55 degrees, you should notice if the head is crisp. If it is not crisp, turn the oven to 250 degrees until the center temperature is 65 degrees. Keep in mind that the swarm does not get too dark. If the corn is crisp, stir fry at 200 degrees until the center temperature is 65 degrees. Take the steps out of the oven and put the cloud into a saucepan. Leave the steps uncovered for approx. 20 minutes. During the rest period, the center temperature of the rose rises to approx. 70 degrees.

Salad of red cabbage and rucola: Cut the red cabbage into ½ cm thick strips. Heat the oil in a spacious pot and sauté the red cabbage for 2 minutes. Add the balsamic vinegar and let it cook at low heat. Stir regularly in the pan and cook 8-10 minutes. Add the raisins and let it boil for another 5 minutes. Season with chopped parsley, salt and pepper. Let it cool and turn the rucola in.

tips:
If you want the meat light pink, remove it from the oven when the center temperature is 62 degrees.

Calculate approx. 200 g meat per person.