Chops with peanut-ricotta stuffing

Name: Chops with peanut-ricotta stuffing
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 released pork chops (approx. 150 g each); 75 g roasted, salted peanut kernels; 100 g Ricotta cheese; 1/2 bunch Chives; 1 Onion; 1 (approx. 1 kg) savoy cabbage head; 30 g Butter or margarine; 1/8 l dry white wine (Riesling); 7-10 Tbsp good 1/8 l clear broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS Oil; 1 heaped tbsp. flour; 200 g Schmand; 7-10 Tbsp wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 released pork chops (approx. 150 g each)
75 g roasted, salted peanut kernels
100 g Ricotta cheese
1/2 bunch Chives
1 Onion
1 (approx. 1 kg) savoy cabbage head
30 g Butter or margarine
1/8 l dry white wine (Riesling)
7-10 Tbsp good 1/8 l clear broth (instant)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS Oil
1 heaped tbsp. flour
200 g Schmand
7-10 Tbsp wooden skewers

Directions

1
Wash the meat, pat dry and cut one pocket in each cutlet with a sharp knife. Coarsely chop the peanuts. Crumble the ricotta. Wash chives, dab dry and cut into fine rolls.
2
Mix 50 g peanuts, ricotta and chives. Fill into the chops and add with wooden skewers. Peel and finely dice onion. Clean, wash and cut the savoy cabbage into strips. Heat the fat in a pot.
3
Braise cabbage and onion for 2-3 minutes. Deglaze with white wine and stock. Season with salt, pepper and nutmeg and braise covered for about 10 minutes. In the meantime heat oil in a pan and fry the chops on each side for about 4 minutes.
4
Season with pepper and a little salt. Mix flour and sour cream and stir into the savoy cabbage stock. Bring to the boil again briefly and season to taste with salt, pepper and nutmeg. Arrange the chops on a plate and serve sprinkled with the remaining peanuts.