Pork Neck Chops Stuffed

Summary

Ingredients

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

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Instructions

1. Remove the bones from the chops and pound the meat flat. Salt, cover generously with marjoram and place half an apple (peeled and cut into wedges) on each slice. Roll the meat around the filling and tie it up.
2. Fry them in hot fat, then pour in the broth and stew the false goslings with the lid closed for 45 - 60 minutes. When they are done, take them out of the pot and keep them warm while you make a sauce from the stock: add the sour cream, bring to the boil, thicken with the flour, season with salt, pepper and marjoram and maybe a shot at the end Add white wine.
3. Serve with braised cabbage and boiled potatoes.