Stuffed cutlet with baked potato
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
4
- 4 large potatoes (about 100 g each)
- 1 collar Parsley and chives
- 250 g Low-fat curd
- 200 g Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Cayenne pepper
- 2 medium-sized onions
- 2 TEASPOONS Herbal Mustard
- 7-10 Tbsp Chilli powder
- 4 (160 g each) Pork loin steaks
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes thoroughly and wrap them in aluminium foil. Bake in the preheated oven (electric cooker: 200 ° C / gas: level 3) for about 1 hour. In the meantime, wash and finely chop the herbs. Mix quark and crème fraîche. Season to taste with salt, pepper and cayenne pepper. Add the herbs. Peel onion and chop finely.
- 2
Mix with mustard and chilli powder. Cut pork steaks and fill in the onion-mustard mixture. Cover with wooden sticks. Grill on the hot grill for about 10 minutes, turning occasionally. Arrange potatoes with herb curd cheese and chops on plates. Tastes good with steak sauce
- 3
Plate: Rörstrand
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