Stuffed pork cutlets in the oven
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 878, total fat 37 G., saturated fats 8 G., proteins 49 G., carbohydrates 82 G., fiber 2 G., cholesterol 165 mg, sodium 1365 mg, sugar 46 G.
Calories 878, total fat 37 G., saturated fats 8 G., proteins 49 G., carbohydrates 82 G., fiber 2 G., cholesterol 165 mg, sodium 1365 mg, sugar 46 G.
Natural bone-in pork loin patties are filled through a side slit with a filling of cornbread, nuts, and dried fruit, pan-fried, and finished in the oven. For easy stuffing, choose thick, double-bone patties. To keep the meat moist and juicy, marinate the pork for about half an hour.
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:
- 1 tbsp. + 2 tsp. coarse salt
- 1 cup brown sugar
- 1 tbsp. black peppercorns
- 1 tbsp. ground mustard
- 2 tbsp. apple cider vinegar
- 450 g ice cubes
- 4 natural pork cutlets on two bones (2.5-4 cm thick; weighing approximately 340 g each)
- 1.5 cups crumbled cornbread
- 1/4 cup walnuts
- 1/4 cup dried cherries
- 2 tablespoons golden raisins
- 1.5 tsp freshly ground black pepper
- 2 tsp fresh sage
- 1/4 cup low-fat yogurt or kefir
- Vegetable oil
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Recipes with similar ingredients: pork loin, cornbread, walnuts, dried cherries, raisin, sage, black peppercorns, mustard powder
Cooking the dish according to the recipe:
- In a 6-quart container, combine 1 teaspoon of salt, brown sugar, peppercorns, mustard, and vinegar. Stir until the salt and sugar dissolve. Let the mixture sit for 5-10 minutes. Add ice cubes and stir to melt most of the ice. Add the patties, making sure they are submerged in the brine. Cover and refrigerate for 25 minutes.
- Preheat oven to 260°C with a rack in the center of the oven.
- Remove the cutlets from the brine, rinse, and pat dry. Holding a knife parallel to the cutting board, cut a deep, 5 cm-wide pocket into the side of each cutlet.
- In a bowl, combine cornbread, walnuts, dried cherries, raisins, pepper, sage, 2 teaspoons salt, and buttermilk. Spoon about 1/4 cup of the filling into the pocket of each patty. Brush both sides of the patties with oil.
- Heat a cast iron skillet until it begins to smoke. Place the patties in the skillet and cook until well-browned, about 5 minutes per side.
- Transfer the pan to the oven and bake for another 12 minutes, or until the internal temperature of the meat reaches 140°F (60°C) for medium-rare. Be sure to check for doneness in the thickest part of the meat, close to the bone, not in the filling. Let the patties rest for 5 minutes and serve.
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