Cutlet with horseradish cream cheese filling with bacon beans and mashed potatoes

Name: Cutlet with horseradish cream cheese filling with bacon beans and mashed potatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 4 (250 g each) Pork chop; 100 g Cream cheese preparation with horseradish; 2 TABLESPOONS Sunflower oil; 3 TABLESPOONS Butter or margarine; 1 Onion; 1-2 TEASPOONS Flour; 350 ml Milk; 100 ml Vegetable broth (instant); 2 packages (300 g each) frozen princess beans; 7-10 Tbsp freshly grated nutmeg; 7-10 Tbsp Pepper; 7-10 Tbsp wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
4 (250 g each) Pork chop
100 g Cream cheese preparation with horseradish
2 TABLESPOONS Sunflower oil
3 TABLESPOONS Butter or margarine
1 Onion
1-2 TEASPOONS Flour
350 ml Milk
100 ml Vegetable broth (instant)
2 packages (300 g each) frozen princess beans
7-10 Tbsp freshly grated nutmeg
7-10 Tbsp Pepper
7-10 Tbsp wooden skewers

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Wash the meat, dab dry and cut one pocket each into the meat with a sharp knife. Spread cream cheese into the pockets.
2
Close the opening with a wooden skewer. Season meat with salt. In the meantime heat 1 tablespoon of oil in each of two frying pans. Fry the meat for about 10 minutes while turning. In the meantime melt 1 tablespoon of fat.
3
Peel and finely dice the onion, add and sauté briefly. Dust with flour. Add 100 ml milk and stock while stirring, bring to the boil and simmer for 2 minutes. Keep sauce warm. Cook the beans in boiling salted water for about 5 minutes.
4
Drain the beans, add to the sauce and keep warm. Drain the potatoes and let them evaporate briefly. Heat 1/4 litre of milk and 2 tablespoons of fat. Add to the potatoes and mash. Season with salt and nutmeg.
5
Season meat with pepper. Arrange puree, beans and meat on plates.