This is how you make pork schab, not a sad cutlet

By Tomasz Strzelczyk · 60 min

Ingredients

Instructions

1. Cut the pork schab into thick slices.
2. Mix the crushed garlic, salt, freshly ground black pepper, a little oil and marjoram in a small bowl. Rub the mixture into the slices and leave for about 20 minutes.
3. Meanwhile, put the potatoes on to cook with a flat tablespoon of salt, a sprig of rosemary and three garlic cloves, crushing the garlic. Cook until soft.
4. Heat clarified butter in a pan until hot. Peel the apple and set it aside.
5. Fry the meat until golden on both sides. Remove the first slices and fry the rest. Keep some fat in the pan, remove the excess.
6. Add the chopped onion to the pan and soften it, adding butter if there is too little fat. Scrape up the browned bits from the pan.
7. Lower the heat and gently fry the onion. Add 2 teaspoons of mustard and fry briefly.
8. Pour in the stock and bring to the boil. Add 2 heaped teaspoons of horseradish, then pour in the 30% cream, keeping 100 ml for the potatoes.
9. Once the sauce starts to simmer, grate the hard, slightly sour apple finely into it.
10. If the sauce is too thick, add a little potato cooking water, remembering it is salted. Add 2 teaspoons of honey, squeeze in the juice of half a lemon, then season with black pepper and marjoram.
11. Return the meat to the pan and simmer for about 15 minutes over low heat, uncovered.
12. Drain the potatoes and return them to very low heat. Remove the rosemary and garlic. Add the 100 ml of cream and the butter, and bring the cream to a boil.
13. Mash the potatoes, then whip until smooth. Grate in a little nutmeg.
14. Serve the potatoes, topped with a slice of meat and sauce, and garnish with parsley.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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GarlicOnionCreamPotatoApplePorkHorseradish