Natural pork cutlets with the filling on the outside in 25 minutes

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 240, total fat 15 G., saturated fats 6 G., proteins 14 G., carbohydrates 12 G., fiber 1 G., cholesterol 50 mg, sodium 356 mg, sugar 3 G.

This version of stuffed pork cutlets with a breadcrumb filling is a great choice when you're short on time. It's just as delicious, but with minimal effort: you don't have to stuff the cutlets with the filling. Simply place it on top of the meat and grill it in the oven. It looks just as impressive when served as a traditional version, especially when you top the cutlet with a puddle of delicious sour cream sauce.

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 cutlets on the bone, weighing 300-340 g each, approximately 2.5 cm thick (total 1-1.3 kg)
2.5 cups store-bought spiced croutons (not small ones)
50 g unsalted butter, cut into small pieces
4 green onions, thinly sliced
6 pcs. dried apricots, coarsely chopped
1 tbsp. l. olive oil
2 tbsp sour cream
1 tbsp Dijon mustard
4 salads, for serving
2 cups lightly salted chicken broth

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork loin, pork, dried apricots, breadcrumbs, leaf lettuce, green onions, Dijon mustard, sour cream

Cooking the dish according to the recipe:

Position the oven rack on the middle shelf and preheat the oven to grill mode.
In a large bowl, combine the croutons, butter, green onions, dried apricots, 1 cup chicken broth, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Set aside to allow the croutons to absorb the broth.

Pat the pork dry with paper towels and sprinkle with 3/4 teaspoon salt and freshly ground black pepper.
Heat olive oil in a large nonstick skillet over medium-high heat. Arrange the pork chops in a single layer (it's okay if they're touching) and cook until browned and almost cooked through, about 4 minutes per side.
Remove the pan from the heat and transfer the pork chops to a baking sheet. Spoon 1/4 of the filling onto each chop. Grill until the filling is golden brown, about 4 minutes.
Meanwhile, return the pan to medium heat, add the remaining 1 cup of chicken broth, and bring to a boil. Cook until slightly reduced, about 2-3 minutes.
Stir in the sour cream and Dijon mustard and continue stirring for about 1 minute. Season the sauce with black pepper. Ladle the sauce into 4 bowls.
Place a stuffed pork cutlet on top of each sauce puddle. Serve with a salad.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick main courses / Stuffed dishes / Grill in the oven / Main courses / Meat / Food Network - recipes

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