Remember to take you around Copenhagen, Denmark. Today, take a look at Andersen’s hometown Odense, a typical Danish country town~
Peel the apple and cut the small pieces
Cut half of the bacon into thin slices and cut the other half into chunks
The pork chops are peeled, the outer fat is cut into several mouths, and the pork chops are beaten.
Evenly sprinkle with salt and pepper on the surface of the pork chop, then wrap the egg and flour
Pour the oil into the pan, add the garlic, chunks of bacon to the pan, stir fry over low heat.
Put the red onion, thyme, and apple pieces into the pot and add the salt.
Pour in cider and simmer for about 10 minutes.
Put in fresh apple pieces, stir fry twice and turn off the heat
Bacon slices fried to a crispy pan
Put the pork chops in the pan and fry on each side for about three minutes until the surface is browned.
Spore cabbage leaves and garlic slices, a little bit of salt stir fry a few times, ready to use
Put the cabbage leaves, stewed apples, pork chops together, pour the sauce, sprinkle with bacon and garnish
Celery, carrot cut, peeled onion
Pour the oil into the pan and fry in the pig's trotters.
Pour celery, carrots, shallots, garlic and thyme
Pour about one liter of clear chicken soup, put in parsley, cover the lid and cook for six to eight hours on low heat.
Filter out the broth and cook until it is thick.
There is no salt in the cooked sauce, but the taste is very strong. If you need to add salt, don't add too much. Sauce can be used with other pork and beef dishes