Pork Roast in Creamy Sauce
By chef Leonhard Wenzel
Juicy roast with a delicately creamy sauce. A hearty Sunday lunch.
- 26 min
- total
- Medium
- level
6 min prep · 20 min cook
What you will need
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Pork chop 1 pcs -
Potatoes 200 g -
Double Cream 60 ml -
Onion 0.5 pcs
-
Mustard 0.5 tbsp -
Garlic 1 clove -
Parsley 0.25 pcs
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Steps to cook
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Prepare the Ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🥩✨
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Cook the Potatoes. Peel the potatoes, cut them into smaller pieces, and cook in salted water over medium heat for about 20–25 minutes until soft
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Chop the Onion. Peel the onion and cut it into small cubes
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Chop the Garlic. Peel the garlic and cut it into thin slices
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Chop the Parsley. Optionally, finely chop the parsley
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Sear the Meat. Sear the pork on a pan over medium to high heat on both sides for about 2–3 minutes until golden, then remove it
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Sauté the Onion and Garlic. Add the onion and garlic and sauté over medium heat for about 2 minutes
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Add the Mustard and Cream. Add the mustard and cream and simmer briefly over low heat for about 1–2 minutes
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Simmer with Parsley and Meat. Return the meat and parsley to the sauce, cover with a lid, and cook over low heat for about 5 minutes
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Serve. Serve 🍽️✨
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