Fry the pork chops and put them covered aside. Soak the
roasting residues with a dash of Quintine beer and sieve. Add
the rest of the bottle along with the brown veal stock, crushed
juniper berries, a sprig of fresh thyme and rosemary.
Bring to a boil, add a spoonful of mustard and a bottle of
cream. Reduce. Season the sauce with a dash of white
balsamic vinegar, salt and pepper.
Remove the sprigs and juniper berries. Dissolve some flour in
water and bind the sauce with it. The dinner plate is finished
with a spoonful of carrot puree.
pork medallions with Quintine beer
plain flour
butter
balsamic vinegar
juniper
thyme
rosemary
salt & pepper
Quintine is a traditional high-fermentation beer from
the 'Pays des Collines' (Hill Country), a region adjacent
to the Flemish Ardennes. The amber-coloured blonde
has 8 degrees. It gives this dish a special regional
touch, but you can also perfectly replace it with a
similar high fermentation blond beer.
Fry the pork chops and put them covered aside.
Soak the roasting residues with a dash of
Quintine beer and sieve. Add the rest of the
bottle along with the brown veal stock, crushed
juniper berries, a sprig of fresh thyme and
rosemary.
Bring to a boil, add a spoonful of mustard and a
bottle of cream. Reduce. Season the sauce with
a dash of white balsamic vinegar, salt and
pepper.
Remove the sprigs and juniper berries. Dissolve
some flour in water and bind the sauce with it.
The dinner plate is finished with a spoonful of
carrot puree.
pork medallions
with Quintine beer
plain flour
butter
balsamic vinegar
juniper
thyme
rosemary
salt & pepper
