John Myers
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Filled Chop Dieter’s Art
The perfect filled chop dieter’s art recipe with a picture and simple step-by-step instructions.
- 6 piece Pork chop
For the filling
- 2 piece Paprika of your choice
- 1 size Onion
- 2 tbsp Horseradish
- 2 tbsp Breadcrumbs
- 1 piece Free range eggs
- 200 g Mixed minced meat
- 3 cm Fresh ginger
- 2 piece Fresh garlic
- 2 pinch Black pepper from the mill
- 1 tsp Salt to taste
Season to the meat
- 2 tsp Salt to taste
- 2 tsp Black pepper from the mill
- 2 tsp Chinese spice
- 1 Cup Water hot
- 10 g Broth
- 3 tbsp Rapeseed oil
- Dab the pork chop with a sharp knife. Carefully cut a pocket in the middle of the bone. Season well inside and out with salt, pepper and Chinese spices. Wash the bell peppers and remove the core, cut into small cubes.
- Peel the onion, ginger and garlic and dice finely. Heat some oil in the pan and sear everything until bite-proof, then let it cool down. Put the minced meat in a bowl, add the egg, some breadcrumbs, salt and horseradish, pepper and the cooled vegetables, mix well and season to taste. With a spoon we fill this mass into the meat pocket.
- Do not put in too much, otherwise the whole thing can no longer be worn out. We fix the pocket cut with a roulade needle. Sear the chops with a little oil in the pan, put them in a saucepan, put them in the preheated oven at 160 degrees for about 45 minutes, depending on the stove.
- After turning the pieces of meat, pour in some broth from time to time. For those who can’t cut a pocket into the chop themselves, the butcher, butcher, we’d be happy to help. Fresh potato salad and a mushroom sauce.
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