Pork cutlets with mashed potatoes and applesauce are a harmonious blend of flavors. I have served Brussels sprouts to, but you can use other vegetables, if you wish.
Mashed potatoes:
500 g almond potatoes
150 g butter
6 tablespoons cream
Salt and pepper
Peel the almonds and cook them tender in unsalted water. Pour off the boiling water and let the potatoes evaporate without a lid, so that they become dry on the surface.
Mash the potatoes and stir in melted butter and cream. Whisk until you get a smooth and fluffy puree. Season with salt and pepper.
Applesauce:
1 onion, finely chopped
2 apples, peeled and in small cubes
100 g butter
6 dl apple juice
1 bay leaf
1-2 tbsp chicken stock
4 dl cream
Ev. light cornstarch
Salt and pepper
Saute onions and apples in the butter until the onion is glossy, but not brown. Add the apple juice and bay leaf and let it boil in until 1/3. Take out the bay leaf and drive the mixture to a uniform mass with a hand blender and pour on cream. Let it cook until the sauce thickens slightly, about 15 min. Season with pepper and chicken broth, until the sauce is suitably salty. Bring to a boil and add cornstarch chips, if you want the sauce to be thicker.
The chops:
250-300 g cutlet per person
Butter for frying
Salt and pepper
Brown the chops on high heat in a frying pan, about 3 minutes on each side and sprinkle with salt and pepper. Turn down at the lowest temperature, cover and let the chops enjoy themselves for about 5 minutes.
Serve pork chops with mashed potatoes and applesauce with optional vegetables, such as cauliflower, broccoli, romanesco, beans or Brussels sprouts.
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