Chops with horseradish cream cheese filling
easy
35 mins
35 mins
Ingredients
- 4 Pork chops (about 150 g each)
- 1 collar Chives
- 1 washer Toast
- 125 g Cream cheese preparation with horseradish (60% fat in dry matter)
- 2 Egg Yolk
- 7-10 Tbsp white pepper
- 3 TABLESPOONS Oil
- 250 g Sugar Peas
- 1 glass (720 ml) Carrots (430 g)
- 150 g Fresh cream
- 7-10 Tbsp Salt
- 1-2 TABLESPOONS sauce thickener
- 1/4 l clear broth (instant)
- 2 TABLESPOONS dark sauce thickener
- 3 TABLESPOONS Whipped cream
- 7-10 Tbsp Parsley
- 7-10 Tbsp wooden sticks
Directions
- 1
Wash the chops and pat them dry. Use a sharp knife to cut approx. 3 cm deep pockets. Wash the chives and cut into fine rolls. Crumble toast finely. Mix cream cheese, toast, egg yolk and chives.
- 2
Season with pepper. Spread the cream cheese mixture into the meat pockets and pin it with a wooden stick. Heat oil in a pan and fry the chops on each side for about 5 minutes. Clean and wash the sugar peas and cook them for 5 minutes in 1/4 litre boiling salted water.
- 3
Drain the carrots on a sieve. Stir the crème fraîche into the vegetable water. Stir in the sauce thickener, bring to the boil again. Add the carrots to the peas and warm them up. Season to taste with salt and pepper.
- 4
Season chops with salt and pepper, remove from the pan and keep warm. Deglaze the meat with broth and bring to the boil. Stir in sauce thickener and bring to the boil again briefly. Refine sauce with cream, season to taste with salt and pepper.
- 5
Serve stuffed chops with sauce and crème fraîche vegetables. Garnish with parsley. Serve with mashed potatoes.
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