Ingredients
4 potatoes
1 apple
1 teaspoon butter
3 pork chops
2 red onions
2 sprigs fresh thyme
2 garlic cloves
200 ml cider
sea salt & fresh ground pepper
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SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
Cult-favorite Japanese professional chef knife
Forged German chef knife — workhorse for any technique requiring prep
Japanese VG-MAX steel santoku for precision slicing and dicing
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Trim the Chops of excess Fat and season with salt and pepper. Brown them well in a little goose fat and remove from the pan. Peel and quarter the onion and slice the garlic. Add this to the Pan and brown a little. Then deglace with the cider and return the chops to the Pan. Cover and Braise for about an hour until the chops are cooked through. About half way through add the thyme leaves. For the Himmel und Erde: Peel and Quarter the Potatos and bring to the boil in cold salted Water. Once its boiling turn down the heat and after 10 minutes add the peeled, cored and quartered Apple. Simmer for about 20 minutes. Then mash the Potatos and Apple. Season and enrich with a knob of butter. Serve the Chops with some of the braising liquid as gravy. Goes well with Leeks and Carrots on the side.