Stuffed pork chop

Name: Stuffed pork chop
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 can(s) (236 ml) Sliced pineapple (4 pieces); 4 Pork chop (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 2 discs cooked ham (approx. 30 g each); 4 discs medieval Gouda cheese (approx. 10 g each); 1 (approx. 900 g) big Chinese cabbage; 2 Tomatoes; 1 Onion; 4 TABLESPOONS Oil; 200 ml Vegetable broth (instant); 7-10 Tbsp Chives

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

1 can(s) (236 ml) Sliced pineapple (4 pieces)
4 Pork chop (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
2 discs cooked ham (approx. 30 g each)
4 discs medieval Gouda cheese (approx. 10 g each)
1 (approx. 900 g) big Chinese cabbage
2 Tomatoes
1 Onion
4 TABLESPOONS Oil
200 ml Vegetable broth (instant)
7-10 Tbsp Chives

Directions

1
Drain the pineapple well and collect the juice and use it for other purposes. Wash the meat, pat dry and cut a pocket into each cutlet with a sharp knife. Season pockets from inside with salt and pepper. Cut ham slices in half. Fill each cutlet with a slice of cheese, pineapple and ham. Clean, wash and slice the Chinese cabbage. Wash, quarter, seed and dice the tomatoes.
2
Peel and finely dice onion. Heat 2 tablespoons of oil in a frying pan, fry the meat in it from each side over medium heat for about 5 minutes. Heat the remaining oil in a second large pan, fry the cabbage and onions. Deglaze with stock, bring to the boil and simmer on low heat for 4-5 minutes. Arrange chops and cabbage sprinkled with tomatoes on four plates and serve garnished with chives as desired. Served with baguette