Hagu-Hans-Gotlett – Pork Chop with a Beer Sauce

Season the chops with salt and pepper and roast in the hot fat until golden.

Beer sauce: Bring water and beer with the chopped onions to a boil and thicken with gravy.

Plums: Bring the plums soaked the day before to a boil in the gravy made of sugar, red wine, cinnamon, lemon peel, cloves and bay leaf spice.

Apple rings: Bring the apple rings, soaked the day before, to the boil in the stock made from sweet cider, sugar and grated lemon peel.

Vinegar pears: Rinse the pears well. Next, cook them in the broth of water, spiced vinegar, sugar and mustard until soft (15-25 min, depending on the quality of the pears).

Bacon potatoes: Cut the boiled and cooked, peeled potatoes into hazelnut-sized pieces. Repeatedly toss in butter. Chop onion, garlic and parsley. When the potatoes are golden brown, add them together with the bacon cubes. Season with salt and pepper.

Arrange meat and cooked fruit on a platter. Put the potatoes in a separate baking dish. Pour the beer sauce over the chops and garnish with apple rings. Serve with 1 to 3 seasonal vegetables, also arranged on the meat platter.

Tip: For the pickled pears, you can also use preserved pears and put them in the above-mentioned broth. You have to pour off the canned juice.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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