Polish style stuffed chops with green beans
very easy
60 mins
60 mins
Ingredients
- 4 Double chops of pork (320-350 g each; approx. 3.5 cm thick)
- 150 g medieval Gouda cheese
- 120 g Schmand
- 2 Eggs (size M)
- 800 g green beans
- 800 g new potatoes
- 7-10 Tbsp Salt
- 30 g clarified butter
- 7-10 Tbsp Pepper
- 1/2 bunch Parsley
- 20 g Breadcrumbs
- 50 g Butter
Directions
- 1
Chops, dab dry and cut a pocket. Keep the incision opening as small as possible. Grate cheese finely, mix with sour cream and season with pepper. Fill chops with it, press the pocket opening slightly together and chill.
- 2
Pierce the eggs, boil them in plenty of boiling water for about 10 minutes until hard. Quench under cold water and let it cool down. Wash, drain and clean the beans. Wash potatoes thoroughly and cut in half.
- 3
Cook the potatoes in little boiling salted water for about 20 minutes. Put the beans in little boiling salted water and steam covered for 15-20 minutes.
- 4
Heat clarified butter in a large frying pan. Fry the chops in it in portions while turning them, season with salt and pepper and place them on a baking tray. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see
- 5
manufacturer) in 5-10 minutes to finish cooking.
- 6
Peel and chop the eggs. Wash parsley, shake dry, cut the leaves into fine strips. Roast the breadcrumbs and 30 g butter in a pan while stirring, remove from the hot pan immediately.
- 7
Drain the potatoes, allow to evaporate well on the hot stove and toss with 20 g butter. Drain the beans.
- 8
Arrange beans with chops and potatoes on plates. Mix warm breadcrumbs, egg and parsley and spread on beans and potatoes.
Nutrition Facts
950 kcal
38 g
53 g
78 g
More Delicious Recipes
