Chops with Orange and Port Sauce
Category : Main Courses
Preparation time :
1h00
Total time :
1h00
Portions :
4
It's always funs having friends round!
Finely grate Emmenthal AOC and chop parsley and garlic just as finely.
Peel potatoes, grate finely, wrap in a cloth, drain well, and put in a bowl.
Add cheese, egg yolks, parsley, and garlic. Season and mix well.
Cover lamb with mix.
Brown lamb on each side over medium heat in hot oil for 6 to 8 minutes.
Orange and Port Sauce
Cut orange peel into strips.
Bring all ingredients apart from mustard and butter to boil and reduce to approx. 100 ml.
Stir in mustard and 30 g butter in cubes.
Sear tomatoes in rest of melted butter until warm.
Pour and serve for a tasty and simple dish!
Emmentaler AOC Connoisseur
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Did you know ... ?
- Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.
- Swiss cows do not eat silage since it is fermented and affects the makeup of their milk.
- Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm.
- Industrial farming is virtually nonexistent in Switzerland.
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