Stuffed natural pork cutlets

Votes: 2

Time: 1 hour 50 min.
Complexity: easily
Servings: 4

To prepare this dish, you'll need thick bone-in pork loin cutlets. Cut a pocket into the side of each cutlet and fill it with a fried mixture of onion, breadcrumbs, egg, and chopped parsley. Secure the openings with toothpicks to prevent the filling from falling out. The cutlets are first pan-fried until golden brown, then baked in the oven until done. They turn out very juicy and delicious. Remove the toothpicks when serving. Your guests will certainly appreciate this unusual treat.

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.

Ingredients for the recipe:

4 natural pork chops on the bone, approximately 4 cm thick.
3 tablespoons unsalted butter
1 medium onion, finely chopped
0.5 cups breadcrumbs
A pinch of salt
A pinch of black pepper
A pinch of garlic powder
1 large egg, lightly beaten
2 tbsp chopped fresh parsley
1 cup premium flour
1/4 cup vegetable oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, garlic powder, black pepper, breadcrumbs

Cooking the dish according to the recipe:

Preheat oven to 160°C.
In a large skillet over medium heat, melt the butter. Add the onion and cook until translucent, about 7 minutes. Remove the skillet from the heat and stir in breadcrumbs, salt, black pepper, and garlic powder. Add the beaten egg and parsley.

To cut pockets in the patties, insert the tip of a small, sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 4 cm wide.
Fill the pocket of each cutlet with the breadcrumb mixture. Secure the openings with toothpicks.
Place flour in a shallow bowl. Lightly coat the stuffed patties in the flour, shaking off any excess. Wipe out the frying pan you used to fry the filling and set it over medium-high heat. Add the vegetable oil and, when hot, add the patties. Fry over medium heat until lightly browned, about 3 minutes per side.
Place a rack in a roasting pan or baking sheet and add water, being careful not to let it reach the rack. Place the stuffed patties on the rack and cover the roasting pan with a lid or foil. Bake the patties for 1 hour. Let them rest, remove the toothpicks, and serve.

Note

If you don't have a rack, you can make rings out of foil and place the pork chops on them to prevent them from sticking to the bottom of the pan.