Roast pork chops stuffed with dried tomato, basil, parmesan and pine nuts

Name: Roast pork chops stuffed with dried tomato, basil, parmesan and pine nuts
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 glass (370 ml) dried tomatoes in oil; 50 g Pine nuts; 40 g Parmesan cheese; 1 Pot of basil; 50 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Shallots; 1 Garlic clove; 4 Tomatoes; 200 g Celery; 2 kg Pork loin (boneless); 4 TABLESPOONS Oil; 50 ml dry white wine; 400 ml Vegetable broth; 1 kg green asparagus; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 2 TABLESPOONS clarified butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Kitchen yarn

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1 glass (370 ml) dried tomatoes in oil
50 g Pine nuts
40 g Parmesan cheese
1 Pot of basil
50 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Shallots
1 Garlic clove
4 Tomatoes
200 g Celery
2 kg Pork loin (boneless)
4 TABLESPOONS Oil
50 ml dry white wine
400 ml Vegetable broth
1 kg green asparagus
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
2 TABLESPOONS clarified butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Kitchen yarn

Directions

1
For the filling, place the tomatoes in a sieve and drain well. Roast pine nuts in a pan without fat until golden brown. Let them cool down on a flat plate. Grate the Parmesan finely. Chop basil finely except for something to garnish.
2
Finely dice the tomatoes. Chop half of the pine nuts. Place in a bowl with the parmesan, chopped basil, tomatoes and half the pine nuts. Add breadcrumbs and mix. Season to taste with salt and pepper.
3
Peel the shallots and garlic. Wash the tomatoes. Clean and wash the celery. Cut everything into large cubes. Dab meat dry and cut lengthwise. Open the meat. Season from both sides with salt and pepper.
4
Place the filling lengthwise as strips in the middle of the meat. Fold the long sides of the meat over the filling. Tie tightly with kitchen string. Heat oil in a roaster. Sauté the roast for 3-4 minutes.
5
Take it out. Roast the prepared vegetables in the frying fat for about 2 minutes. Deglaze with white wine, bring to the boil. Pour in broth. Place the roast on the vegetables and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
6
manufacturer) cook for about 1 hour.
7
Wash the asparagus and cut off the woody ends. Blanch in boiling salted water for about 3 minutes. Drain and rinse with cold water. Remove roast from vegetables and keep warm. Pass the roast stock through a sieve.
8
Melt the fat in a pot. Stir in flour and sweat briefly. Add the gravy bit by bit while stirring. Bring to the boil and simmer at low heat for about 5 minutes.
9
Heat clarified butter in a large coated pan. Fry the gnocchi for about 4 minutes while turning them over until golden brown. Melt butter in another pan. Fry the asparagus with the remaining pine nuts.
10
Season with salt and nutmeg. Cut the roast into slices, garnish with basil leaves and serve with sauce, asparagus and gnocchi.