Jörgs Stuffed Chops with Parmesan Crust
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 15 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork chop (s), (stick chop)
- 2 egg (s)
- 100 g breadcrumbs
- 50 g parmesan, rated
- Flour
- Clarified butter, for frying
Also: (for the pesto)
- 150 g tomato (s), dried
- 150 ml olive oil
- 20 basil leaves
- 1 clove garlic
- 50 g parmesan, rated
- 30 g pine nuts
- 1 teaspoon, heaped tomato paste
- salt
- Pepper, black and freshly ground
Print Recipe
Pin Recipe Instructions
- First prepare the pesto rosso for the filling. To do this, put the dried tomatoes, washed basil, peeled garlic, 50 g Parmesan, pine nuts, tomato paste and the olive oil in a blender jar and mix vigorously with the blender until the pesto has a paste-like consistency (if necessary, adjust the consistency with olive oil, Parmesan and pine nuts) .
- Now cut the chops open so that a large pocket is created and fill this thinly with the pesto, squeeze gently and then season on the outside with pepper and salt.
- Mix the breadcrumbs and the remaining grated Parmesan well together. Turn the chops first in the flour, then in the well-beaten eggs and finally in the crumbly parmesan mixture. Heat the clarified butter and fry the chops in it until golden.
- Tip:
- Leftover pesto tastes great on spaghetti, on toasted bread or with grilled meat.
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