Roast cutlets with mashed potatoes and butter-apple-onion topping

➊ Pat the pork chop dry and lightly oil it. Season all over with salt, pepper, paprika, chili, and lemon zest, then spread with berry jam and massage it in well. Refrigerate for one hour to allow the marinade to work.

Preheat the grill to at least 250°C (480°F ) and set it up for indirect grilling. Place the pork chop in a roasting basket and grill over indirect heat for 10 minutes. Then reduce the heat to 150°C (300°F). During grilling, baste the roast regularly with the butter and sprinkle with the remaining lemon zest. When the internal temperature reaches 76°C (160°F), reduce the heat and let the roast rest for 5 minutes. Serve with or without the bone.

➌ For the mashed potatoes, cook the unpeeled potatoes with caraway seeds in salted water. Drain and press through a potato ricer – this saves you from peeling the hot potatoes. Heat the milk, cream, and butter and slowly add them to the mashed potatoes – more or less depending on the desired consistency. A few small pieces of potato should remain in the mash. Don't overmix, otherwise too much starch will be released and the mash will become sticky. Season well with salt, pepper, and nutmeg.

➍ For the topping , wash, core, and thinly slice the apples. Peel and thinly slice the onions. Caramelize them in a cast-iron pan with raw cane sugar and a small knob of butter. Add the remaining butter and simmer gently until softened. Add the raisins, season with salt, pepper, and chili, and serve as a topping over the mashed potatoes.