Stuffed chops
easy
50 mins
50 mins
Ingredients
- 1 Radish
- 4 TABLESPOONS Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sugar
- 4 TABLESPOONS Oil
- 1 collar Parsley
- 100 g Double cream cream cheese
- 2 TEASPOONS Tomato paste
- 2 discs Beer Ham
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 4 (150 g each) Pork chops
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 Onions
- 1 TABLESPOON Gravy (Instant)
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Salt
- 1/4 l Milk
- 1 pack of Mashed Potatoes
- 7-10 Tbsp grated nutmeg
Directions
- 1
For the radish salad peel the radish and grate it coarsely. Mix vinegar with salt, pepper and sugar. Add oil and season to taste. Wash parsley, chop finely and add to the marinade. Mix marinade and radish and let it soak a little.
- 2
Mix cream cheese with tomato paste. Finely dice beer ham, add and season with salt and cayenne pepper. Wash the chops, dab dry and cut a pocket into them. Fill in cream cheese and carefully insert wooden skewers.
- 3
Heat the oil in a pan and fry the chops for 4-5 minutes on each side. Remove the meat. Season with salt and pepper and keep warm. Peel and finely dice the onions and sauté in the stock.
- 4
Deglaze with 1/8 litre water and stir in the gravy and bring to the boil. Season to taste with salt and pepper. Put the chops back into the pan and let everything simmer for another 5 minutes at low heat.
- 5
For the puree, boil 1/2 litre of water and 1 teaspoon of salt. Add cold milk and sprinkle the puree powder while stirring. Flavour with nutmeg.
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