Stuffed cutlet with roast potatoes

Name: Stuffed cutlet with roast potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 4-5 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Pork chops (about 200 g each); 2 Tomatoes; 2 slightly thicker slices of Gouda cheese (approx. 50 g each); 7-10 Tbsp flat leaf parsley; 7-10 Tbsp Thyme

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
4-5 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Pork chops (about 200 g each)
2 Tomatoes
2 slightly thicker slices of Gouda cheese (approx. 50 g each)
7-10 Tbsp flat leaf parsley
7-10 Tbsp Thyme

Directions

1
Peel and wash the potatoes and cut them into quarters lengthwise. Heat 3 tablespoons of oil in a pan. Fry the potatoes in it at medium heat for about 20 minutes. Turn from time to time. Season with salt and pepper.
2
Wash the chops, dab dry and cut a pocket. Season chops from inside with salt and pepper. Clean, wash and slice the tomatoes. Cut the rind off the cheese. Cut cheese slices in half. Wash parsley and pluck off leaves. Put 1 piece of cheese, 2 slices of tomato and some parsley leaves in each meat pocket. Heat the remaining oil. Fry the chops for about 4 minutes on each side. Fry the remaining tomato slices briefly.
3
Wash parsley and pluck off leaves. Put 1 piece of cheese, 2 slices of tomato and some parsley leaves in each meat pocket. Heat the remaining oil. Fry the chops for about 4 minutes on each side. Fry the remaining tomato slices briefly. Arrange chops, potatoes and tomato slices on plates. Serve garnished with the rest of parsley and thyme