Stuffed pork chop

Name: Stuffed pork chop
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Pork chops (approx. 150 g each); 3 red onions; 2 TABLESPOONS Butter or margarine; 1 TABLESPOON Sugar; 200 ml Red wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried thyme; 2 TABLESPOONS Red wine vinegar; 1 (approx. 500 g) cabbage; 2 Shallots; 30 g streaky smoked bacon; 7-10 Tbsp grated nutmeg; 250 g Whipped cream; 2 Egg Yolk; 4 TABLESPOONS Flour; 2-3 TABLESPOONS Oil; 7-10 Tbsp small tomato cubes and lime slices

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Pork chops (approx. 150 g each)
3 red onions
2 TABLESPOONS Butter or margarine
1 TABLESPOON Sugar
200 ml Red wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried thyme
2 TABLESPOONS Red wine vinegar
1 (approx. 500 g) cabbage
2 Shallots
30 g streaky smoked bacon
7-10 Tbsp grated nutmeg
250 g Whipped cream
2 Egg Yolk
4 TABLESPOONS Flour
2-3 TABLESPOONS Oil
7-10 Tbsp small tomato cubes and lime slices

Directions

1
Wash and pat chops dry, cut a pocket into them. For the filling, peel and halve the onions and cut them into strips. Melt 1 tablespoon of fat. Melt the sugar in it.
2
Sauté the onions in it. Deglaze with red wine. Season with salt, pepper, thyme and vinegar. Let it boil down for about 5 minutes at high heat, then let it cool down. Clean, wash and cut the savoy cabbage into fine strips.
3
Peel and chop the shallots. Dice the bacon as well. Sweat bacon and shallots in the remaining fat. Add the savoy cabbage. Season with salt, pepper and nutmeg. Deglaze with cream, bring to the boil and cook for about 10 minutes.
4
Fill chops with prepared onions. Whisk the egg yolks. Turn chops in egg yolk and flour. Fry in hot oil for about 2 minutes on each side. Arrange chops and cabbage on plates, garnished as desired with small tomato cubes and a slice of lime.