Schweinskoteletten Mit Bratwurt Und Kartoffeln
Savor a hearty and satisfying German-inspired feast with this recipe for *Schweinskoteletten Mit Bratwurt Und Kartoffeln*! Perfectly seared bone-in pork chops and juicy bratwurst sausages are simmered in a rich onion-mustard sauce, creating a depth of flavor that’s truly irresistible. Paired with golden, paprika-spiced roasted potatoes crisped to perfection, this dish is a complete meal bursting with rustic charm. Fresh parsley adds a pop of color and a hint of freshness to balance the rich flavors. Ready in just an hour, this recipe is ideal for cozy family dinners or impressing guests with authentic European flair. Keywords: German pork chops, bratwurst and potatoes, mustard sauce, roasted potatoes recipe.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 pieces bratwurst sausages
- 800 grams potatoes
- 1 medium yellow onion
- 3 pieces garlic cloves
- 2 tablespoons fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1.5 teaspoons salt
- 100 milliliters chicken stock
- 1 tablespoon Dijon mustard
Instructions
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
Wash the potatoes thoroughly, then cut them into bite-sized chunks. Peel and roughly chop the onion and mince the garlic cloves.
In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of paprika. Spread the potatoes evenly on the prepared baking tray and roast in the oven for 30-35 minutes, flipping them halfway through, until golden and crispy.
While the potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the pork chops with 0.5 teaspoon of salt and the ground black pepper.
Sear the pork chops for 3-4 minutes per side, until golden brown. Remove them from the skillet and set them aside.
In the same skillet, add the bratwurst sausages and cook them for 8-10 minutes, turning occasionally, until browned and cooked through. Remove the sausages and set them aside with the pork chops.
Reduce the heat to medium-low. Add the butter to the skillet along with the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Deglaze the skillet by adding the chicken stock and scraping any browned bits from the bottom of the pan. Stir in the Dijon mustard and let the liquid reduce slightly.
Return the pork chops and bratwurst sausages to the skillet, spooning some of the sauce over the top. Cover and simmer gently for 8-10 minutes, ensuring the pork is cooked through with an internal temperature of 63°C (145°F).
Once the potatoes are done roasting, sprinkle them with freshly chopped parsley for a burst of color and flavor.
Serve the pork chops and bratwurst with the golden roasted potatoes on the side, drizzling some of the onion-mustard sauce over the meat for extra flavor. Enjoy!
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1589 mg | 69% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.7 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
