Kotleti u umaku od senfa ☆ Pork chops in mustard sauce
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| ☆ Quick and easy pork cutlets in savory and creamy aromatic mustard sauce. ☆ |
Umak od senfa pikantan je, a ipak dovoljno blagi dodatak običnim kotletima. Ljepota ovog jela leži u činjenici da je gotovo zaista u trenu, a može se pripremiti i dan ranije, pa onda samo zagrijati u mikrovalnoj. Uz dodatak neke od finih juha, njoka, salate i lake poslastice, dobili ste savršen obrok. A sve u tren oka.
SASTOJCI:
2 svinjska ili teleća kotleta, oko 450 g ukupno
15 ml suncokretovog ulja
1 češanj češnjaka, narezan na tanke režnjeve
125 ml jabukovače (ili 75 ml jabučnog octa razrijeđenog s 30 ml vode pomiješane s 25 g šećera)
1 žlica Dijon senfa
75 g kiselog vrhnja ili milerama
PRIPREMA:
1. Kotletima odstraniti masnoću i tanko ih istući batom za meso. Peći zajedno s češnjakom na srednje jakoj vatri oko 5 minuta. Izvaditi iz tave i odložiti na ugrijani tanjur. 
Find this recipe in English scroll down!
Porcija: 2
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Gotovo za: 16 min
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Složenost: lako
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Priprema: 10 min
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Pečenje: 6 min
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2 svinjska ili teleća kotleta, oko 450 g ukupno
15 ml suncokretovog ulja
1 češanj češnjaka, narezan na tanke režnjeve
125 ml jabukovače (ili 75 ml jabučnog octa razrijeđenog s 30 ml vode pomiješane s 25 g šećera)
1 žlica Dijon senfa
75 g kiselog vrhnja ili milerama
PRIPREMA:
2. Jabukovaču (ili pripremljenu smjesu s jabučnim octom) uliti u tavu, dobro promiješati, dodati senf i na kraju pjenjačom umiješati vrhnje. Umak ostaviti da se kuha još koju minutu, zatim njime preliti kotlete.
Laka preporuka: uz kotlete poslužite njoke, bilo domaće, bilo kupovne. Najprije ih stavite u tavu u kojoj ste pripremali kotlete i umak kako bi do kraja pokupili ostatke umaka.
Pork chops in mustard sauce
Serves: 2
Ready in: 16 min
Prep time: 10 min
Cook time: 6 min
Difficulty: easy
Ingredients:
2 pork (or veal) chops, approx. 450 g total
Sunflower oil
1 garlic clove, thinly sliced
125 ml cider (or 5 tbs apple vinegar diluted with 2 tbs water and 2 tbs sugar)
1 tbs grainy mustard
5 tbs sour cream
Method:
1. Remove all visible fat from the chops, and then beat them briefly with a meat beater.
2. Heat the oil in a heavy-based pan and cook garlic and chops over a moderately high heat for about 5 minutes per side. Remove them to a warmed plate.
3. Pour the cider into the pan, still over the heat, to de-glaze the pan. Let it bubble away for a minute or so, then add the mustard and stir in the cream.
4. Let the sauce cook for a few minutes before pouring over each plated pork chop.
If you’re having gnocchi with it, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.
Uvjeti komentiranja
Ready in: 16 min
Prep time: 10 min
Cook time: 6 min
Difficulty: easy
Ingredients:
2 pork (or veal) chops, approx. 450 g total
Sunflower oil
1 garlic clove, thinly sliced
125 ml cider (or 5 tbs apple vinegar diluted with 2 tbs water and 2 tbs sugar)
1 tbs grainy mustard
5 tbs sour cream
Method:
1. Remove all visible fat from the chops, and then beat them briefly with a meat beater.
2. Heat the oil in a heavy-based pan and cook garlic and chops over a moderately high heat for about 5 minutes per side. Remove them to a warmed plate.
3. Pour the cider into the pan, still over the heat, to de-glaze the pan. Let it bubble away for a minute or so, then add the mustard and stir in the cream.
4. Let the sauce cook for a few minutes before pouring over each plated pork chop.
If you’re having gnocchi with it, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.
Uvjeti komentiranja
1 komentara
Još bi bio bolji pjenasti umak od 3 jaja, žličice senfa i vrhnja....
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