Summary

Ingredients

• 4 pork chop (s)
• salt and pepper
• 2 tablespoon clarified butter
• 150 g ham
• 100 g onion (s)
• 0.5 ½ bunch parsley
• 250 g cheese (Gouda)
• 1 egg (s)
• 500 g potato (s), small
• olive oil
• 1 sprig rosemary
• 350 g cherry tomato (s)

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Instructions

1. Preheat the oven to 180 degrees (convection 160 degrees).
2. Dab the chops and pat them flat a little. Season with salt and pepper. Fry vigorously on both sides in clarified butter. Take out and keep warm.
3. Cut the ham into small cubes and leave in the frying fat. Finely dice the onions, add to the pan and sauté until translucent. Take out of the pan and let cool down.
4. Rinse the parsley, shake dry and chop. Grate the cheese.
5. Mix ham, onions, egg, parsley and cheese and spread on the chops. Bake the cutlets in the oven for 5-10 minutes.
6. In the meantime, wash the potatoes and fry them in plenty of oil, covered with rosemary, for approx. 15 minutes. Remove the rosemary and add the tomatoes, fry for approx. 5 minutes. Season with sea salt as desired.
7. Drain the potatoes and serve with the chops.
8. Green salad goes well with it.