Eger Pork Chops
|Pork chops||1 3⁄4 Pound|
|Debrecen sausages||5 (2 1/2 Pairs)|
|Flour||1 1⁄2 Ounce|
|Tomato puree||1 Ounce|
|Red cabbage||2 Pound|
|Caraway seeds||1 Teaspoon|
|Parsley bunch||1 Small|
|Eger red wine||3 Cup (48 tbs)|
|Small new potatoes||2 Pound|
Beat the pork chops, salt, season with pepper, then dip in flour and fry on each side in hot lard.
Put in a pan.
Make a gravy from the fat in which they have cooked, the tomato puree and some flour, season with salt and pepper, and strain over the chops.
Cook under cover until tender.
In the meantime heat lard in another pan, fry the sugar in it well, add sliced onion, sprinkle caraway seeds on it, stir and add the prepared and finely sliced red cabbage.
Salt it, add the vinegar and cook until tender, adding red wine from time to time.
Cook the washed and peeled new potatoes, drain and saute in lard till nicely crisp.
Sprinkle with chopped green parsley.
Cook the Debrecen sausages, cut into half, and fry until nicely browned in hot lard.
When serving, heap the red cabbage in the middle of the dish.
Arrange the pork chops round the cabbage and put a piece of Debrecen sausage on each chop.
Arrange the new potatoes round the outside and pour the gravy and the fat in which the sausages have fried over the whole dish.