Hausmann pan

Name: Hausmann pan
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 120 g Brussels sprouts; 200 ml Vegetable broth (instant); 120 g baby potatoes; 7-10 Tbsp Salt; 80 g detached pork chop; 2 medium-sized onions; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Skimmed milk yoghurt; 1 TABLESPOON Chive rolls

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

120 g Brussels sprouts
200 ml Vegetable broth (instant)
120 g baby potatoes
7-10 Tbsp Salt
80 g detached pork chop
2 medium-sized onions
1 TABLESPOON Oil
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Skimmed milk yoghurt
1 TABLESPOON Chive rolls

Directions

1
Clean and wash the Brussels sprouts and cook them in the broth for about 15-20 minutes. In the meantime peel, wash and halve the potatoes. Cook in boiling salted water for about 15 minutes and drain.
2
Wash the meat and dab dry. Peel onions and cut into rings. Heat oil. Fry the smoked pork loin and onion rings for about 5 minutes, turning them over. Season with pepper and take out. Fry the potatoes in the frying fat.
3
Add Brussels sprouts and stock and bring to the boil briefly. Season to taste with nutmeg. Serve the smoked pork and onion rings on top. Serve with yoghurt and chive rolls.