Jörg's stuffed chops with Parmesan crust

Ingredients for 4 servings:

• 4 pork chop(s), (stemmed chop)
• 2 eggs
• 100 g breadcrumbs
• 50 g Parmesan, grated
• Flour
• Clarified butter, for frying
• 150 g tomatoes, dried
• 150 ml olive oil
• 20 basil leaves
• 1 clove(s) garlic
• 50 g Parmesan, grated
• 30 g pine nuts
• 1 tsp, heaped tomato paste
• Salt
• Pepper, black and freshly ground

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

A bread salad goes perfectly with it

First, prepare the Pesto Rosso for the filling. To do this, place the sun-dried tomatoes, washed basil, peeled garlic, 50g Parmesan, pine nuts, tomato paste, and olive oil in a blender and blend vigorously with an immersion blender until the pesto reaches a paste-like consistency (adjust the consistency with olive oil, Parmesan, and pine nuts if necessary). Now cut open the cutlets to create a large pocket and fill it thinly with the pesto, press it down lightly, and then season the outside with salt and pepper. Mix the breadcrumbs and the remaining grated Parmesan well. Coat the cutlets first in flour, then in the well-beaten eggs, and finally in the breadcrumb-Parmesan mixture. Heat the clarified butter and fry the cutlets until golden brown. Tip: Leftover pesto tastes great on spaghetti, on toasted bread, or with grilled meat.