Description
Die Mostviertler Schweinskoteletts wird natürlich mit kräftigem Most zubereitet. Ein Rezept für den nächsten Sonntagsbraten. Schnelle und Einfache Schweinskoteletts Rezepte.
Ingredients
Scale
- 4 Stk Schweinskoteletts (pork chops)
- 4 Stk Knoblauchzehen (garlic cloves)
- 4 Prise Salz und Pfeffer (pinches of salt and pepper)
- 2 EL Mehl (glatt) (tablespoons all-purpose flour)
- 1 EL Schmalz (tablespoon lard or clarified butter)
- 125 ml Most (Austrian hard cider or perry)
- 250 ml Rindsuppe (beef broth)
Instructions
- Begin by preparing the pork chops: Place the 4 pork chops on a cutting board. Using a meat mallet, gently pound each piece to an even thickness, taking care not to tear the meat. With a sharp knife, make small incisions along the edges of each chop to prevent them from curling during cooking.
- Peel the 4 garlic cloves. Use a garlic press or finely mince them with a knife until they form a paste.
- Season each pork chop generously on both sides with pinches of salt and freshly ground black pepper. Optionally, sprinkle a little ground caraway (Kümmel) if desired, and rub the pressed garlic into the surface of the meat so the flavors penetrate well.
- Place the all-purpose flour on a plate. Lightly dredge each seasoned pork chop in the flour, ensuring each piece is evenly coated. Shake off any excess flour so only a thin layer remains.
- Heat the tablespoon of lard or clarified butter in a large, heavy-based skillet or pan over medium-high heat. Once the fat is hot and shimmering, add the floured pork chops in a single layer. Sear the chops for about 3-4 minutes on each side until they develop a deep golden-brown crust. Work in batches if necessary to avoid overcrowding the pan.
- Once the chops are browned, carefully pour in the 125 ml of Most (Austrian hard cider or perry) to deglaze the pan. Allow the liquid to bubble up and let the alcohol cook off for 2-3 minutes, scraping up any flavorful browned bits from the bottom of the pan with a wooden spoon.
- Add the 250 ml of beef broth to the pan. Stir gently to combine the liquids and distribute the flavors. Reduce the heat to low, cover the pan with a lid, and let the pork chops simmer gently for about 25-30 minutes. This will allow the meat to become tender and absorb the flavors of the Most and broth.
- After simmering, remove the lid and check the consistency of the sauce. If it is too thin, increase the heat and let the sauce reduce uncovered for a few minutes until it thickens slightly. Taste and adjust seasoning with more salt and pepper if needed.
- Serve the Mostviertler Schweinskoteletts hot, spooning some of the flavorful sauce over each chop. Traditionally, these are accompanied by simple sides such as boiled potatoes, bread dumplings, or seasonal vegetables.
Notes
For the best flavor, use a quality Austrian Most (hard cider or pear wine), but any dry hard cider can be substituted. If you like, add a pinch of ground caraway to the seasoning for extra authenticity. Serve with rustic bread or dumplings to soak up the delicious sauce. If you prefer a thicker sauce, you can mix a teaspoon of flour with a bit of cold water and stir it into the simmering liquid at the end.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 35-50g
- Cholesterol: 90-150mg