INGREDIENTES:
6 chuletas de cochino
6 dientes de ajo machacados
2 cdas. de salsa inglesa
Sal al gusto
Para la salsa de malta:
2 latas de malta
3 cebollas cortadas en brunoise
1 frasco de cebollitas encurtidas
3 cdas. de salsa de soya
1 cda. de maicena
Sal y pimienta negra recién molida
Romero o tomillo en ramas para adornar
PREPARACIÓN:
Aliñar las chuletas de cochino con los ajos, la salsa inglesa y la sal, preferiblemente, con anterioridad para que adquiera gusto. Cocinar por ambos lados, en una plancha, por diez minutos. Terminar de cocinar por 15 minutos al horno, tapadas con papel de aluminio.
Preparación de la salsa:
Rehogar las cebollas en un caldero, con un poco de aceite de oliva. Agregar la malta y la salsa de soya. Escurrir las cebollas encurtidas y hervirlas en agua por quince minutos para que pierdan la acidez. Agregarlas a la salsa anterior. Aderezar con sal y pimienta y cocinar todo junto. Disolver la maicena en un poco de agua fría y mezclar con la salsa, revolviendo para evitar que se formen grumos. Servir las chuletas calientes con un poco de salsa por encima. Acompañar con ensalada de repollo blanco y morado u otra ensalada fresca, arroz o puré de batata o papa. Adornar con una ramita de romero o tomillo fresco.
Pork chops with malt sauce and onion
INGREDIENTS:
6 pork chops
6 cloves garlic, crushed
2 tbsp. Of english sauce
Salt to taste
For malt sauce:
2 cans of malt
3 onions cut in brunoise
1 jar of pickled onions
3 tbsp. Of soy sauce
1 tbsp. Cornstarch
Salt and freshly ground black pepper
Rosemary or thyme on branches to garnish
PREPARATION:
Garnish the pork chops with the garlic, the English sauce and the salt, preferably, before for it to taste. Cook on both sides, on an iron, for ten minutes. Finish cooking for 15 minutes in the oven, covered with foil.
Preparation of the sauce:
Sauté the onions in a cauldron, with a little olive oil. Add malt and soy sauce. Drain the pickled onions and boil them in water for fifteen minutes to lose the acidity. Add them to the previous sauce. Season with salt and pepper and cook together. Dissolve the cornstarch in a little cold water and mix with the sauce, stirring to prevent lumps from forming. Serve hot chops with a little sauce on top. Serve with white and purple cabbage salad or other fresh salad, rice or mashed potatoes or potatoes. Garnish with a sprig of rosemary or fresh thyme.
Imagen referencial.
Pork chops with malt sauce and onion
INGREDIENTS:
6 pork chops
6 cloves garlic, crushed
2 tbsp. Of english sauce
Salt to taste
For malt sauce:
2 cans of malt
3 onions cut in brunoise
1 jar of pickled onions
3 tbsp. Of soy sauce
1 tbsp. Cornstarch
Salt and freshly ground black pepper
Rosemary or thyme on branches to garnish
PREPARATION:
Garnish the pork chops with the garlic, the English sauce and the salt, preferably, before for it to taste. Cook on both sides, on an iron, for ten minutes. Finish cooking for 15 minutes in the oven, covered with foil.
Preparation of the sauce:
Sauté the onions in a cauldron, with a little olive oil. Add malt and soy sauce. Drain the pickled onions and boil them in water for fifteen minutes to lose the acidity. Add them to the previous sauce. Season with salt and pepper and cook together. Dissolve the cornstarch in a little cold water and mix with the sauce, stirring to prevent lumps from forming. Serve hot chops with a little sauce on top. Serve with white and purple cabbage salad or other fresh salad, rice or mashed potatoes or potatoes. Garnish with a sprig of rosemary or fresh thyme.
Imagen referencial.
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