Get your ingredients, put your Chef’s hat on and let’s cook some amazing food! Carrot wedges are oven roasted until golden perfection, and plated up with a crispy kassler pork chop, covered in a mouthwatering mushroom & sour cream sauce. Sided with an almond & piquanté peppers salad.
Kassler Chop & Mushroom Sauce
Kassler Chop & Mushroom Sauce
with roasted carrot wedges
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Button Mushrooms
- Carrot
- Garlic Clove
- Garlic Cloves
- Piquanté Peppers
- Pork Kassler Loin Steak
- Salad Leaves
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
A IS FOR Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 5 minutes before slicing.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with 50ml of water and mix in the sour cream. Lightly simmer until thickening, 1-2 minutes. Cover and remove from the heat.
NUTTY SALAD
When the carrots are done, toss with the shredded leaves, ½ the chopped Almonds, and the drained peppers.
WELL DONE!
Serve the loaded Carrot wedges alongside the sliced pork. Top with the mushroom sauce and garnish it all with the remaining nuts.
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
A IS FOR Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 5 minutes before slicing.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with 100ml of water and mix in the sour cream. Lightly simmer until thickening, 1-2 minutes. Cover and remove from the heat.
NUTTY SALAD
When the carrots are done, toss with the shredded leaves, ½ the chopped Almonds, and the drained peppers.
WELL DONE!
Serve the loaded Carrot wedges alongside the sliced pork. Top with the mushroom sauce and garnish it all with the remaining nuts.
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
A IS FOR Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 5 minutes before slicing.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with 150ml of water and mix in the sour cream. Lightly simmer until thickening, 2-3 minutes. Cover and remove from the heat.
NUTTY SALAD
When the carrots are done, toss with the shredded leaves, ½ the chopped Almonds, and the drained peppers.
WELL DONE!
Serve the loaded Carrot wedges alongside the sliced pork. Top with the mushroom sauce and garnish it all with the remaining nuts.
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
A IS FOR Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 5 minutes before slicing.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with 200ml of water and mix in the sour cream. Lightly simmer until thickening, 2-3 minutes. Cover and remove from the heat.
NUTTY SALAD
When the carrots are done, toss with the shredded leaves, ½ the chopped Almonds, and the drained peppers.
WELL DONE!
Serve the loaded Carrot wedges alongside the sliced pork. Top with the mushroom sauce and garnish it all with the remaining nuts.
Frequently Asked Questions
What is the preparation time for Kassler Chop & Mushroom Sauce?
The preparation time for Kassler Chop & Mushroom Sauce with roasted carrot wedges is between 20 and 40 minutes.
What is the total time required to make Kassler Chop & Mushroom Sauce with roasted carrot wedges?
The total time required to make Kassler Chop & Mushroom Sauce with roasted carrot wedges is between 40 and 55 minutes.
How many servings does Kassler Chop & Mushroom Sauce provide?
4 servings
What are the main ingredients in Kassler Chop & Mushroom Sauce?
Almonds, Button Mushrooms, Carrot, Garlic Clove, Garlic Cloves, Piquanté Peppers, Pork Kassler Loin Steak, Salad Leaves, Sour Cream
What is the nutritional information of Kassler Chop & Mushroom Sauce?
Calories: 608, Carbs: 36 grams, Fat: grams, Protein: 38 grams, Sugar: 18.6 grams, Salt: 1809 grams
How do I prepare Kassler Chop & Mushroom Sauce?
WELL DONE!: Serve the loaded carrot wedges alongside the sliced pork. Top with the mushroom sauce and garnish it all with the remaining nuts. NUTTY SALAD: When the carrots are done, toss with the shredded leaves, ½ the chopped almonds, and the drained peppers. MMMUSHROOM SAUCE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with 100ml of water and mix in the sour cream. Lightly simmer until thickening, 1-2 minutes. Cover and remove from the heat. CRISPY KASSLER: Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 5 minutes before slicing. A IS FOR ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN CARROTS: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Kassler Chop & Mushroom Sauce?
Almonds, Button Mushrooms, Carrot, Garlic Clove, Garlic Cloves, Piquanté Peppers, Pork Kassler Loin Steak, Salad Leaves, Sour Cream
How many calories does Kassler Chop & Mushroom Sauce have?
608 calories
How much fat content does Kassler Chop & Mushroom Sauce have?
grams
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