Gebratenes Schweinefleisch mit Apfelwein-Relish - Gesüßt mit Canderel® Streusüße


1. For the relish, put all the ingredients in a large pan and bring to a boil slowly. Simmer on low heat without lid for 20-25 minutes. Stir occasionally until the apples are soft and the relish has a thick consistency.

2. In the meantime season the pork chops and heat a large non-stick frying pan. Lightly sprinkle one side of the chops with oil, then sauté with the oiled side down in the hot pan for 2-3 minutes, then turn over and sauté the other side for 2-3 minutes.

3. Pour apple cider, add canderel and worcestershire sauce and simmer for 15-20 minutes, until the chops are tender and the liquid is reduced to about 6 tablespoons.

4. Place the chops on preheated plates, sprinkle with the gravy from the pan with a spoon and garnish with the apple relish.

5. Serve with green beans and new potatoes.

338 kcal per serving


Für das Relish

3 Tafeläpfel (geschält, entkernt und gehackt)
1 mittelgroße rote Zwiebel (in dünne Scheiben geschnitten)
3 EL Canderel Streusüße
200ml ml Apfelwein mit niedrigem Alkoholgehalt
2 EL Apfelessig
3 TL gehackte Rosmarinnadeln

Für die Koteletts

4 x 140 g magere Koteletts von der Schweinelende
1 Sprühöl
1 Priese Salz und Pfeffer
300 ml Apfelmost mit niedrigem Alkoholgehalt
2 TL Canderel Streusüße
1 TL Worcestershire-Soße