Filled chops with ham

Name: Filled chops with ham
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 60 g cooked ham; 60 g Butter cheese; 1 Apples; 1 Onion; 4 (200 g each) Pork chops with bone; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 2 TABLESPOONS clarified butter; 1/4 l clear apple juice; 1 package gravy; 750 g Potatoes; 1 Rosemary branch; 20 g Butter or margarine; 7-10 Tbsp wooden sticks

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

60 g cooked ham
60 g Butter cheese
1 Apples
1 Onion
4 (200 g each) Pork chops with bone
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
2 TABLESPOONS clarified butter
1/4 l clear apple juice
1 package gravy
750 g Potatoes
1 Rosemary branch
20 g Butter or margarine
7-10 Tbsp wooden sticks

Directions

1
Cut ham into fine strips, grate cheese. Wash apple, dab dry, quarter and core. Cut apple quarters into small cubes. Peel and chop onion. Wash meat and pat dry. With a long knife cut a pocket into each.
2
Mix ham, cheese and half of the apple cubes and fill into the pockets. Stick together with wooden sticks. Season chops with salt and pepper and turn them in flour. Fry on both sides in hot clarified butter. Add remaining apple cubes and onion, fry briefly. Pour on apple juice and 1/4 litre water, stir in sauce powder. Bring to the boil once and braise over medium heat for about 20 minutes. Season to taste with salt and pepper. In the meantime, peel and wash the potatoes. Cook in boiling salted water for 15-20 minutes. Drain and let drain. Pluck rosemary needles from the branch.
3
Bring to the boil once and braise over medium heat for about 20 minutes. Season to taste with salt and pepper. In the meantime, peel and wash the potatoes. Cook in boiling salted water for 15-20 minutes. Drain and let drain. Pluck rosemary needles from the branch. Heat the fat, add the potatoes and rosemary and toss briefly. Arrange one cutlet each with sauce and some potatoes on a plate