Geschmortes Kotlett Recipe
12 oz. bone-in Duroc pork chop braised with apple cider, with mashed sweet potatoes, blistered Brussels sprouts & apples
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Ingredients
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Main Ingredients
Seasoning and Cooking
Method
Preparation
- 1
Prepare the Sweet Potatoes
Peel the sweet potatoes, then cut them into cubes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.
- 2
Prepare the Brussels Sprouts and Apples
Trim the ends of the Brussels sprouts and cut them in half. Core and slice the apples.
Cooking the Pork Chop
- 3
Sear the Pork Chop
In a large skillet, heat olive oil over medium-high heat. Season the pork chop with salt, black pepper, and thyme. Sear the pork chop for about 4-5 minutes on each side until golden brown.
- 4
Braise the Pork Chop
Pour the apple cider into the skillet with the pork chop. Bring to a simmer, then cover and reduce the heat to low. Cook for about 30 minutes, or until the pork is tender.
Cooking the Sides
- 5
Prepare the Mashed Sweet Potatoes
Once the sweet potatoes are tender, drain and return them to the pot. Add butter, salt, and mash until smooth. Adjust seasoning to taste.
- 6
Blister the Brussels Sprouts
In another skillet, heat a tablespoon of olive oil over medium-high heat. Add the Brussels sprouts and cook until they are blistered and tender, about 8-10 minutes. Add the sliced apples for the last 2 minutes of cooking.
Serving
- 7
Plate the Dish
Place a generous scoop of mashed sweet potatoes on each plate, add the braised pork chop, and top with blistered Brussels sprouts and apples.