Boston pork chops - Bostonkotletter

BOSTON PORK CHOPS
Bostonkotletter

The pork chops are filled with a mix of  chopped pickled gherkin, mustard, cheese and corn. Then fry them until tender and juicy in the frying pan.

4 servings

4 thick pork chops

4 tablespoons dried breadcrumbs
½ teaspoon paprika
2 tablespoons butter or margarine
salt, white pepper

Filling:

½ onion
1 tablespoon oil
1/3 cup grains of maize
1/3 cup crumbled white loaf bread
2 to 3 tablespoons chopped pickled gherkin
1 tablespoon mustard
1/3 cup grated cheese
salt, white pepper

Sauce:

1 ¼ cups meat bouillon
¼ cup whipping cream
1 teaspoon Chinese soy sauce
1½ tablespoons flour

For serving:
boiled rice
sweet peppers cut in rings
green beans
bread

Make a “pocket” in the pork chops. Mix breadcrumbs and paprika. Turn the chops in the mixture and brown them in the fat for a few minutes. Flavour.

Filling:

Peel and chop the onions. Heat the oil in a frying pan and sizzle the onion for a few minutes. Blend in maize, breadcrumbs, pickled gherkin and mustard and warm it for a few minutes. Remove the frying pan from heat and stir in the cheese. Flavour to taste with salt and pepper. Divide the filling into the chops and secure with a toothpick. Slowly fry the filled pork chops for about 15 minutes. Put them on a serving plate and keep warm.

Whisk out the pan with bouillon, cream and soy sauce. Stir the flour with some water and beat it in. Let the sauce boil for about 5 minutes, flavour to taste with salt and pepper and serve with the pork chops.

Enjoy!

Bella