Stuffed Kasseler chops
easy
40 mins
40 mins
Ingredients
- 4 Kasseler chops
- 7-10 Tbsp (à ca. 180 g)
- 3 medium-sized sour apples (e.g. Cox Orange)
- 1/2 bunch Parsley
- 1/2 potty fresh thyme
- 7-10 Tbsp ou 1 cuillère à café de thym séché
- 4 TABLESPOONS sweet mustard
- 7-10 Tbsp white pepper
- 20 g clarified butter
- 600 g Leeks (leek)
- 4 TABLESPOONS Calvados or apple juice (French apple brandy)
- 30 g Raisins
- 7-10 Tbsp Salt
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the meat and dab dry. Cut a pocket into each cutlet with a sharp knife. Wash apples. Cut an apple in half, remove the core and dice the flesh finely.
- 2
Wash the herbs and chop them finely, except for a few stems for garnishing. Mix apple cubes, herbs, mustard and pepper, fill into the meat pockets and close the openings with wooden skewers. Heat half the fat in a large pan and fry the chops lightly on both sides.
- 3
Pour on just under 1/8 litre of water and braise everything for twelve to 15 minutes. Cut the remaining apples into quarters, remove the core and cut the apple quarters into pieces. Clean and wash the leek and cut it diagonally into pieces about three centimetres thick.
- 4
Heat the remaining fat. Sauté apple slices and leek pieces in it and deglaze with Calvados or apple juice. Wash the raisins, mix in and sauté for five minutes. Season to taste with a little salt and pepper.
- 5
Arrange chops and leek and apple vegetables. Garnish with herb bouquets. Mashed potatoes taste good with it.
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