Pork steaks with leek vegetables

Name: Pork steaks with leek vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Boneless pork chops (approx. 175 g each); 3 Stem(s) Parsley; 150 g Pork sausage; 4 discs Raclette cheese or Gouda (approx. 25 g each); 3-4 (approx. 750 g) Leek sticks (leek); 7-10 Tbsp pepper, salt, nutmeg; 2-3 TABLESPOONS Oil; 250-300 g Spätzle; 1 TABLESPOON butter/margarine; 1 slightly heaped tbsp. flour; 150 ml Milk; 7-10 Tbsp Skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Boneless pork chops (approx. 175 g each)
3 Stem(s) Parsley
150 g Pork sausage
4 discs Raclette cheese or Gouda (approx. 25 g each)
3-4 (approx. 750 g) Leek sticks (leek)
7-10 Tbsp pepper, salt, nutmeg
2-3 TABLESPOONS Oil
250-300 g Spätzle
1 TABLESPOON butter/margarine
1 slightly heaped tbsp. flour
150 ml Milk
7-10 Tbsp Skewers

Directions

1
Wash the meat, dab dry and cut a deep pocket lengthwise
2
Wash parsley, shake dry and chop except for something to garnish. Knead the ground pork and parsley and form into 4 rolls. Wrap each roll with cheese and put it in your pocket. Cover meat well with skewers
3
Clean, wash and cut the leek into rings. Season steaks with pepper and a little salt. Fry briefly on each side in hot oil. Then fry over a low heat for 15-20 minutes. Turn the steaks from time to time
4
Meanwhile cook the spaetzle in plenty of boiling salted water for about 16 minutes (or see package instructions)
5
Fry the leek in hot fat. Season with salt and pepper. Dust with flour and sauté briefly. Stir in a good 1/4 l water and milk, bring to the boil. Cover and simmer for 5-8 minutes
6
Take out the steaks. Deglaze the meat with approx. 1/8 l water, bring to the boil. Season if necessary. Season leek with salt, pepper and nutmeg. Drain spaetzle. Arrange steaks, leek and spaetzle. Serve the roast stock extra. Garnish with the rest of the parsley