Stuffed pork chops with mushroom sherry sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel the skin from the chorizo. Cut the sausage very finely or chop it finely in the universal chopper. Peel onion and chop very finely. Clean and clean the mushrooms, dice 100 g very finely. Put the rest of the mushrooms aside. Wash thyme, dab dry, remove leaves. Put something aside for garnishing, chop the rest very finely

2. 2

   Heat 1 tablespoon of oil in a frying pan and fry the diced mushrooms. Add sausage and onion and fry for 1-2 minutes. Remove from heat, add thyme and season with pepper. Let cool down a little. Mix in breadcrumbs and egg yolk

3. 3

   Wash the meat and dab dry. Cut a deep pocket into each cutlet. Add the filling and press well. Stick it in with wooden skewers. Heat 2 tablespoons of oil, fry the chops on each side, season with salt and pepper. Place in an ovenproof dish and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes

4. 4

   In the meantime cut the remaining mushrooms into thick slices. Heat the frying fat once more and fry the mushrooms well. Dust with flour and sweat briefly while stirring. Deglaze with sherry, cream and stock, simmer for about 5 minutes. Season to taste with salt and pepper. Serve chops sprinkled with remaining thyme. Serve with sauce

Nutrition Facts

KCAL
700 kcal

CARBS
8 g

FATS
46 g

PROTEINS
59 g