Ingredients: 2 pork escalopes, 4 slices bacon, 1 apple, 1 small onion, salt, pepper, 1 glass white wine, 250 ml stock, 1 tablespoon cornstarch, little water, 3 tablespoons cream,
Number of persons: 2
Preheat the oven to 180 degrees. Siege 2 pork escalopes each with 2 slices bacon, 2 apple parts and some finely chopped onion. Fold the pork escalope. Stab it with a toothpick. Sprinkle with salt and pepper. Fry the pork escalopes brown in hot butter. Place the pork escalopes in a baking dish. Place the baking dish about 25 minutes in the preheated oven. Pour in the remaining butter 1 glass white wine. Allow the alcohol to evaporate. Add 250 ml stock. Bring to the boil and let the sauce thicken slightly. Meanwhile, make a paste of 1 tablespoon cornstarch and a little water. Pour the cornstarch paste into the sauce. Stir well. Finally, add 3 tablespoons cream. Warm the sauce well. Serve the stuffed pork escalopes with the sauce. Enjoy!