Pork chop with potato pavé and mushroom sauce
Pork chop with potato pavé and mushroom sauce is suitable for all festive occasions. The special preparation of potatoes for pavé requires longer preparation, but the resulting dish looks and tastes better than in a luxury restaurant.
Ingredients · Servings 4
- Potato pavé:
- 10-12 brambor
- 250 ml whipping cream
- 220 g grated cheese
- salt
- ground black pepper
- oil (for frying)
- Meat loaf:
- 500 g pork roast
- 100 g English bacon
- 100 g smoked cheese
- 100 ml of cream is 33% whipping cream
- 1 onion
- 200 g mushrooms
- 1 tablespoon butter
- 1 egg
- 1 tablespoon chopped parsley
- salt
- ground black pepper
- 1 teaspoon curry powder
- 2 teaspoons ground paprika
- 2 tablespoons oil
- 1-2 cloves of garlic
- lard for frying
- Sauce:
- 1 onion
- 1 tablespoon butter
- 250 g mushrooms
- salt
- ground black pepper
- 2 teaspoons lemon juice
- 50 ml white wine
- 200 ml whipping cream 33%
Method · 3 h 10 min
- Line a baking dish with baking paper. Preheat the oven to 180 °C.
- Prepare the potato pavé the day before. Peel the potatoes, cut them into thin slices and place them in a bowl. Season with salt, pepper and pour over the cream. Mix thoroughly with your hands to coat the potatoes properly. Then place them in a thin layer, alternating with the grated cheese, in a baking dish lined with baking paper. Finish with the potatoes.
- Cover the pan with foil and place in the preheated oven. Bake for about 60 minutes. The surface must remain light. Weigh the finished potatoes and, when they have cooled, put them in the refrigerator overnight.
- Clean the mushrooms and onion and fry them in butter. Let them cool slightly.
- Cut the meat and chop it in a chopper, transfer it to a bowl, add the chopped bacon, diced smoked cheese and sautéed mushrooms with onions.
- Next, add spices, salt, parsley, cream, oil, eggs, crushed garlic and mix everything well.
- Divide the mixture into 2 parts and wrap each tightly in cling film. Tie the ends with string.
- Place the rolls in boiling water and cook for 35 minutes. Then unwrap the meat, briefly brown it on all sides in lard and keep warm.
- In butter, sauté the finely chopped onion, add the chopped mushrooms, salt, pepper and fry. Pour in the wine and drizzle with lemon juice. Let the alcohol evaporate briefly and thin the mixture with cream. Reduce the sauce to the desired thickness over low heat, stirring constantly.
- Turn the potato pavé out onto a cutting board, remove the paper and cut into rectangles or triangles with a sharp knife. Fry in oil until golden brown on all sides.
- Cut the meatloaf into neat slices and serve with potato pavé and mushroom sauce.
