Pork is the number one meat in Czechia, but I guess we are the exception that confirms the rule. I don’t think we avoid it on purpose, there is just so much good stuff we need to taste! But this time got a nice pork chop and Jan added caramelized apples with curd cheese horseradish. Apples, horseradish and pork: this combination is just perfect.
For 2 portions:
2 pork chops
100 g dried red beans
400 ml chicken stock
20 g bacon
100 g curd cheese
20 ml milk
30 g grated horseradish
10 g sugar
salt and pepper
20 g butter
a few pickled mushrooms
First, cook the beans. If you leave them soaking in water overnight, it’s the best. Heat up some olive oil in a pot, sauté the onion, bacon and add the beans. Pour in the chicken stock and cook until soft, usually it takes about 90 minutes. Strain, season with salt and add half of the butter. Mix well and sprinkle with pepper.
Season the meat with salt and pepper and sear on both sides in a pan until golden. Add butter and glaze the meat with it. It takes about 5 to 7 minutes, depending on it’s thickness. When it’s done, let it rest for a while.
Blend the horseradish with some milk (use a hand mixer) and mix it into the curd cheese. Season to taste.
Cut the apple into 8 wedges, take out the middle and cover it in sugar. Grill in a dry pan to caramelize them.
Serve with horseradish, chives, pickled mushrooms and (Jan’s personal recommendation) cold beer. Enjoy!