Pork chops with speculoos and dried plum crust

Preparation

1. For the Speculoos crust, beat the soft butter with a mixer until creamy, gradually stir in the two egg yolks. Add the spice speculoos and 30g of dried plums, and use the rest for decoration. Season with salt and pepper. Place the entire mixture on a baking paper and shape into a roll. Put in the freezer for about 45 minutes. Cut the slightly frozen roll into slices about 1 cm thick.
2. For the pork chops, preheat the oven first. Then fry the pork chops in olive oil from all sides and remove the pan from the heat. Let butter, thyme sprigs, and garlic foam in a pot briefly. Pour over the meat and let it sit for 3-4 minutes. Remove the chops from the pan and place on a rack. Place the speculoos crust slices on the meat and press down slightly. Cook in a preheated oven, middle rack for about 10 minutes. Remove and let rest for 2-3 minutes.
3. For the chanterelles and brussels sprouts, heat the olive oil in a pan and fry the mushrooms. Add half of the diced onion and fry with salt and pepper. Add chopped parsley. Sauté the remaining onion in butter and add the brussels sprouts. Season with salt, pepper, and a pinch of nutmeg. Cook creamy with the broth and cream.
4. Fry the parsley leaves in hot vegetable oil and drain.
5. Now arrange the chops on a plate, sprinkle with the remaining dried plums. Serve the chanterelles-brussels sprouts as a side dish. Decorate with the fried parsley leaves and serve.

Nutrition score

90 min. total time | 40 min. preparation time | 50 min. cook & rest time

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