Stuffed chops

Name: Stuffed chops
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 thin pork cutlets (150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp some sage leaves; 1 Orange; 2 discs cooked ham; 2 TABLESPOONS Oil; 1/4 l clear broth (instant); 100 g Whipped cream; 1 TABLESPOON Curry; 2 TABLESPOONS sauce thickener; 3 TABLESPOONS roasted coconut chips; 7-10 Tbsp Orange and parsley; 7-10 Tbsp wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 thin pork cutlets (150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp some sage leaves
1 Orange
2 discs cooked ham
2 TABLESPOONS Oil
1/4 l clear broth (instant)
100 g Whipped cream
1 TABLESPOON Curry
2 TABLESPOONS sauce thickener
3 TABLESPOONS roasted coconut chips
7-10 Tbsp Orange and parsley
7-10 Tbsp wooden skewers

Directions

1
Wash the meat, dab dry, sprinkle with salt and pepper and cover with sage leaves. Peel the orange generously so that the white skin is removed. Cut the orange into 4 thick slices.
2
Halve the ham slices and place them on 1 cutlet half with 1 orange slice on each. Fold over the meat and fix with wooden skewers. Heat oil in a pan. Brown the meat all around and continue to fry over a low heat for 6 minutes.
3
Turning now and then. Remove the cutlets and keep warm for a short time. Add stock, cream and curry to the roasting set and bring to the boil. Add sauce thickener and bring to the boil again while stirring. Season to taste with salt and pepper.
4
Arrange the meat with the sauce on plates. Sprinkle with coconut shavings. Garnish with parsley and orange slices. Serve with rice sprinkled with paprika.