Cheese and butter chops with leek

Name: Cheese and butter chops with leek
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 released lean pork chops (150-175 g each); 1-2 stem(s) Parsley; 150 g Pork sausage; 4 discs Raclette cheese (approx. 25 g each); 500 g Leeks (leek); 300 g Spätzle; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Instant vegetable stock; 1 str. tbsp. flour; 100 g Whipped cream; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS Oil; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 released lean pork chops (150-175 g each)
1-2 stem(s) Parsley
150 g Pork sausage
4 discs Raclette cheese (approx. 25 g each)
500 g Leeks (leek)
300 g Spätzle
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Instant vegetable stock
1 str. tbsp. flour
100 g Whipped cream
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS Oil
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Wash the chops, dab dry and cut a deep pocket in the long side. Wash parsley, dab off leaves and chop finely. Knead the mince and parsley and form into 4 longish dumplings.
2
Wrap a slice of cheese around each Mett-Klößchen. Pour into the cutlet pockets. Fasten the pockets with wooden skewers well. Clean, wash and cut the leek into rings. Cook the spaetzle in plenty of boiling salted water for about 16 minutes until al dente.
3
Then drain and allow to drip off. Bring 300 ml water to the boil. Stir in stock. Cover the leek and cook for about 12 minutes. Whisk flour and cream. Stir into the leek. Bring to the boil while stirring and simmer for about 5 minutes.
4
Season to taste with salt, pepper and nutmeg. Heat the oil in a frying pan. Fry the chops for 6-8 minutes on each side, always leaving the opening of the pocket facing slightly upwards. Season chops with salt and pepper.
5
Arrange chops, leek and spaetzle. Garnish with parsley.