Swiss Style Pork Fillets
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g cheese, Appenzeller, in thick slices
- 2 pork fillet (s), about 400 g each
- 1 teaspoon black pepper from the mill
- 2 teaspoons paprika powder, hot
- 1 teaspoon thyme, dried
- 1 teaspoon oregano, dried
- salt
- 2 tablespoon clarified butter
- 125 ml meat stock
- 200 g crème fraîche
- 1 bunch parsley, smooth
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Debark the cheese and cut into sticks about 2 cm long. Cut slits all around the fillets and press the cheese sticks into them.
- Mix the pepper with the paprika, thyme, oregano and very little salt and turn the larded pork fillets in it.
- Heat the clarified butter in a roaster and fry the pork fillets all over. Deglaze with the meat stock, stir in the creme fraiche and simmer covered for about 25 minutes.
- Wash the parsley, shake dry, pluck and finely chop. Season the sauce with salt, pepper and lemon juice and finally stir in the parsley.
- Serve the fillets sliced.
- As a side dish, narrow ribbon noodles or mashed potatoes with fresh herbs and salad are ideal.
- TIP: The type of cheese can be exchanged as desired, and various cheese residues are also very suitable for this.
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