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Pork Chops Strindberg | Savory Mustard-Onion Crust
(0)
30 min
Quick
Knuspr-Küche
Kotelett Strindberg ist ein feiner Klassiker der traditionellen Gasthausküche: Zarte Schweinekoteletts werden mit einer aromatischen Paste aus fein gehackten Zwiebeln, Senf und Ei veredelt. In buttrigem Schmalz goldbraun gebraten entsteht eine unvergleichlich saftige Kruste – perfekt mit Bratkartoffeln oder Kartoffelpüree.
Ingredients
Preparation method
Preparation
Rinse the pork chops under cold water, pat thoroughly dry with paper towels, and lightly score the fat edge in several places to prevent the meat from curling during frying. Season the meat on both sides with table salt and black pepper.
Peel the onion and cut it into very fine cubes. Wash the parsley, shake dry, and chop finely.
For the Strindberg crust, thoroughly mix the diced onions in a bowl with the medium-hot mustard, the egg, and half of the wheat flour until a spreadable paste forms.
Chef's tip
When flipping, make sure to use a wide spatula so that the delicate crust remains intact.
For a milder crust, you can gently sweat the diced onions in a little butter for 2 minutes before mixing and let them cool down.
110 min
Masterpiece
