Braised pork bag with rye and onion apple compote

Ingredients for Braised pork bag with rye and onion apple compote

Instructions for Braised pork bag with rye and onion apple compote

To prepare the Braised pork bag with rye and onion apple compote recipe, please follow these instructions:

Brown the pork chop in rapeseed oil in a thickened pot. It is important that the pot is very hot, so the meat rises well before the other ingredients are added.

Peel the shallots, halve them lengthwise and divide each half into 4 boats. Peel the celery and cut it into the tern. Bring both pieces into the pan with the meat and let it fry. Bring the battered batter, cover it all with broth, water and gas, and simmer for 40 minutes until everything is tender. Season with salt and pepper.

The onion-apple compote:
Arrow the red onions, and divide them in 6-8, depending on size. Boil cherry vinegar and sugar together, peel it in and fluff it through. Free the apples for the core houses, cut the apples into the tern and turn them together with the bulbs.

serving:
Chop all the herbs well and turn them into the fire-hot pot just before serving it with the sour and sweet onion apple compote.