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Stuffed Pork Chops III

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Pork cutlets filled with root porridge, fried in a pan in fat until golden brown.

Ingredients:

4 pcs (150 g each) pork cutlets 1 teaspoon mustard 1 tablespoon oil on the tip of a knife basil, rosemary and thyme fat to sear the meat salt

Procedure:

1. Make a slurry of salt, spices, mustard and oil
2. Make pockets in the cuttings and fill them with the mash, securing the holes with toothpicks
3.

Recommendation:

As a side dish you can serve, for example, boiled potatoes, fried onion strips and tomato salad.