Natural pork cutlets stuffed with cornbread
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 660, total fat 34 G., saturated fats 12 G., proteins 65 G., carbohydrates 21 G., fiber 5 G., cholesterol 255 mg, sodium 410 mg, sugar 0 G.
Calories 660, total fat 34 G., saturated fats 12 G., proteins 65 G., carbohydrates 21 G., fiber 5 G., cholesterol 255 mg, sodium 410 mg, sugar 0 G.
The recipe uses bone-in pork loin cutlets, thick enough to slit the side and stuff with a delicious filling of crumbled cornbread, jalapeño peppers, green onions, and fresh parsley. The stuffed cutlets are first pan-fried until golden brown, then baked in the oven until done, ensuring the filling is thoroughly heated through. The juices are used to make a delicious gravy. The stuffed pork is served with the gravy and blanched green beans.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural bone-in pork chops (2.5 cm thick; approximately 280 g each)
- 2 tbsp coarsely chopped fresh parsley
- 2 green onions, thinly sliced
- 1 jalapeño, seeded and finely chopped
- 1 cup crumbled cornbread
- 1 large egg, lightly beaten
- 2 tablespoons of vegetable oil
- 0.6 kg green beans, ends trimmed
- 3 tablespoons unsalted butter
- 1 tbsp. premium flour
- 3/4 cup lightly salted chicken broth
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a bowl, combine parsley, green onions, jalapeno, cornbread, egg, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Cut a deep, 2-inch-wide pocket into the side of each pork chop. Fill the pockets with cornbread mixture.
- Heat vegetable oil in a large skillet over medium-high heat. Season the pork with salt and black pepper. Add a few pork chops to the skillet and cook until golden brown, about 2 minutes per side. Transfer the pork to a rimmed baking sheet; do not wash the skillet. Bake in the oven until cooked through, 8-10 minutes.
- Meanwhile, bring a medium saucepan of salted water to a boil, add the green beans, and cook until crisp-tender, 3 minutes. Drain and return the beans to the saucepan. Add 2 tablespoons of butter. Season with salt and pepper to taste; stir.
- Remove the pork from the pan and pour the pan juices into the skillet. Sprinkle the liquid with flour and heat over medium heat, stirring, for 1 minute. Stir in the broth, scraping up any browned bits from the bottom of the pan, and cook until thickened, 2 to 3 minutes. Remove from the heat; stir in the remaining 1 tablespoon butter and 3/4 teaspoon black pepper and pour the sauce over the pork. Serve with green beans.
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