Summary

Ingredients

• 2 small pork fillet (s)
• 0.5 teaspoon ½ salt
• 1 teaspoon, leveled paprika powder
• 100 g cheese (Swiss or old Dutch), in one piece
• 1 tablespoon, leveled flour
• 4 tablespoon butter
• 1 onion (s), or 2 tablespoons onion flakes
• 1 teaspoon stock, grained
• 1 cup yogurt (cream)
• 2 tablespoon parsley, chopped

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Instructions

1. Cut off the fat and skin from the fillets, then rub with the salt and paprika powder. Cut the cheese into thick, about 4 cm long sticks and insert them into the fillets like a hedgehog so that they are about three-quarters in the meat. Then turn the fillets in flour and fry them in a saucepan with butter until light brown on all sides. The cheese sticks melt on the outside. Add the onion, the granulated broth and the yoghurt, stir everything together. Put the lid on and let it cook over a low heat in 40 minutes.
2. If you like, you can puree the sauce a little more and then mix in the parsley.
3. Homemade spaetzle or knöpfle and peas or a green salad go well with it.