Pfeffrige Schweinekoteletts mit Senfcreme und eingelegtem Kohl

Zutaten

• 1 large sweet potato (about 500gm), trimmed
• 1 large garlic clove, crushed
• 1 tbsp finely chopped thyme
• 80 ml (1/3 cup) extra-virgin olive oil
• 2 200gm pork cutlets, French-trimmed
• Pickled cabbage
• 150 gm red cabbage, thinly sliced on a mandolin
• 1 beetroot, peeled and thinly sliced on a mandolin
• 1 small golden shallot, thinly sliced on a mandolin
• 1 tsp dry-roasted caraway seeds, coarsely crushed
• 1 tbsp apple cider vinegar
• 1 tbsp extra-virgin olive oil
• 1 tbsp finely chopped dill
• Mustard crème
• 100 ml crème fraîche
• 1 tbsp Dijon mustard
• Finely grated zest of 1/2 lemon

Zubereitung

1. 1

   1: Preheat oven to 220°C fan-forced. Cut sweet potatoes into 1cm-thick rounds, then cut into 1cm-thick chips. Combine garlic, thyme and 60ml olive oil in a large bowl. Add potatoes, toss to coat, then arrange on a large oven tray lined with baking paper (reserve marinade for pork), and roast, turning occasionally, until golden (30-35 minutes). Add pork and 2 tsp coarsely ground black peppercorns to reserved marinade, turn to coat and set aside to marinate (20 minutes).

2. 2

   2: Meanwhile, for pickled cabbage, combine all ingredients except olive oil and dill in a bowl, season and set aside, tossing occasionally, until lightly pickled (15 minutes). Add remaining ingredients just before serving; check seasoning.

3. 3

   3: For mustard crème, stir ingredients in a bowl to combine. Season.

4. 4

   4: Heat remaining oil in a large frying pan over high heat. Season pork all over, add to pan and cook until golden and just cooked through (4-6 minutes each side). Remove from pan and set aside to rest (5 minutes).

5. 5

   5: Divide pork, sweet potato chips and pickled cabbage among serving plates. Scatter with extra thyme and serve with mustard crème on the side.