Summary

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

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Instructions

1. 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) .
2. 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.
3. 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.
4. Tip:
5. Leftover pesto tastes great on spaghetti, on toasted bread or with grilled meat.