Stuffed pork cutlets on the bone
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 463, total fat 28 G., saturated fats 7 G., proteins 31 G., carbohydrates 21 G., fiber 6 G., cholesterol 63 mg, sodium 693 mg, sugar 0 G.
Calories 463, total fat 28 G., saturated fats 7 G., proteins 31 G., carbohydrates 21 G., fiber 6 G., cholesterol 63 mg, sodium 693 mg, sugar 0 G.
These stuffed pork loin cutlets are festive in appearance and incredibly easy to prepare. The pork is pre-soaked in brine, then a deep pocket is cut into the side of each cutlet and filled with melted provolone cheese and a mixture of crushed escarole and garlic. Fry them until the meat on the bone is crispy and the cheese inside is melted and deliciously mingled with the greens. For a side dish, prepare white beans by warming them in the pan in the juices left over from frying the meat.
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 pork cutlets on the bones (170-220 g each)
- 1/4 cup sugar
- Half a medium head of escarole
- 2 cloves of garlic
- 4 tbsp olive oil + extra for greasing
- 4 slices provolone cheese (about 60 g)
- 4 fresh sage leaves, chopped
- 1 can (540 g) canned cannellini beans, rinsed
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Recipes with similar ingredients: pork loin, pork, escarole salad, provolone cheese, cannellini beans, sage
Cooking the dish according to the recipe:
- In a large bowl, dissolve 1/4 cup salt and sugar in 3 cups of warm water. Insert a small knife into the rounded side of each pork chop and cut a deep pocket about 2 inches wide. Soak the chops in the brine for about 5 minutes.
- Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons of olive oil, salt, and black pepper to taste. Remove the cutlets from the brine and pat dry with paper towels. Fold each slice of cheese in half and insert it into a pocket of the pork cutlet, then stuff the pocket with the escarole mixture. Brush the pork with olive oil, sprinkle with sage, and season with salt and pepper.
- In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Fry the pork chops, a few at a time, turning once, until golden brown, 3-4 minutes. Transfer to a plate. Add the beans and 1/3 cup water, scraping up any browned bits; season with salt and pepper to taste. Return the pork to the skillet, cover, and simmer over medium heat until cooked through, another 5-7 minutes. Serve the pork with the beans.
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