Stuffed pork neck chops

Ingredients for 4 servings:

• 4 pork chops (neck chops)
• 2 sour apples
• some marjoram
• salt and pepper
• 50 g lard
• ¼ liter meat broth
• 1 cup sour cream
• 2 tbsp flour
• 1 shot of white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

East Prussian called “False Goslings”

Remove the bones from the chops and pound the meat flat. Season with salt, generously sprinkle with marjoram, and place half an apple (peeled and sliced) on each slice. Roll the meat around the filling and tie it together. Brown in hot fat, then pour in the broth and simmer the “mock goslings” with the lid closed for 45-60 minutes. When they are cooked, remove them from the pot and keep them warm while you make a sauce from the broth: add the sour cream, bring to a boil, thicken with the flour, season with salt, pepper, and marjoram, and perhaps add a dash of white wine at the end. Serve with braised cabbage and boiled potatoes.