Pockets with Vegetable Recipes ala loin recipe
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Number of servings
Number of servings: N/A 1 pcs onions 300 g carrots 100 g parsley 150 g celery 4 pcs pork chops taller or chicken breast Salt and pepper must slo – a little oil 2 pcs bay leaves 8 pcs pork chops with a little oil. 1 Finely chop the onion, clean the root Vegetable Recipes and cut them into slices. Fry everything on a piece of my sliced onion until golden brown. Carefully cut a deep pocket in the cutlets (breasts), salt and pepper them (also inside) and stuff them with Vegetable Recipes. Then close the pockets, secure them with a pin or pair of pins and fry them in oil until the stuffed pockets are golden. 2 Cover the remaining Vegetable Recipes with water, add the bay leaf and allspice, season with salt and bring to the boil. Place the roasted pockets in the vegetable stock and cook for about 25-30 minutes, then remove the pockets, remove the seasoning, add the cream to the stock and thicken with flour (1 tbsp) mixed with a little water. Season with salt, vinegar and sugar and serve, preferably with bread or dumplings.
