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🥗 Stuffed Pork Chops with Cucumber Potato Salad

740 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• salt
• 1 onion
• 4 tbsp vegetable oil
• 200 ml hot beef broth
• 4 tbsp brandy vinegar
• pepper (from the mill)
• 1 pinch sugar
• 1 cucumber
• 2 tbsp chive rings
• 4 pork cutlets
• 1 handful basil
• 1 clove garlic
• 150 g cream cheese
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 4 tbsp sour cream

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for about 30 minutes until tender.
3. 3. Drain the potatoes and let them cool down slightly.
4. 4. Peel the cooled potatoes.
5. 5. Slice the potatoes.
6. 6. Place the potato slices in a bowl.
7. 7. Peel the onion.
8. 8. Dice the onion finely.
9. 9. Heat 1 tablespoon of oil in a pan.
10. 10. Sauté the onion cubes in the hot oil until translucent.
11. 11. Add the onions to the potatoes.
12. 12. Pour the broth over the potato and onion mixture.
13. 13. Add the vinegar.
14. 14. Season the mixture with salt, pepper, and sugar.
15. 15. Let the salad marinate for about 15 minutes.
16. 16. Wash the cucumber meanwhile.
17. 17. Remove the hard ends of the cucumber.
18. 18. Peel the cucumber if desired.
19. 19. Halve the cucumber lengthwise.
20. 20. Slice the cucumber halves into thin slices.
21. 21. Wash the pork chops.
22. 22. Pat the pork chops dry.
23. 23. Cut a pocket into each pork chop.
24. 24. Pluck the basil leaves from the stems.
25. 25. Finely chop the basil leaves.
26. 26. Peel the garlic.
27. 27. Finely chop the garlic.
28. 28. Mix the basil and garlic with the cream cheese.
29. 29. Season the filling with salt and pepper.
30. 30. Stuff the filling into the pockets of the pork chops.
31. 31. Secure the edges of the pork chops with toothpicks.
32. 32. Salt and pepper the outside of the pork chops.
33. 33. Heat oil in a pan, but keep it not too hot.
34. 34. Fry the pork chops golden brown on both sides.
35. 35. Fry the pork chops for about 10 to 15 minutes.
36. 36. Turn the pork chops occasionally while frying.
37. 37. Add the cucumber slices to the salad.
38. 38. Add the remaining oil to the salad.
39. 39. Finely chop the chives.
40. 40. Add the chives to the salad.
41. 41. Mix everything well into the salad.
42. 42. Taste the salad and adjust seasoning if needed.
43. 43. Warm the plates.
44. 44. Place the salad on the warmed plates.
45. 45. Place the pork chops on the salad.
46. 46. Add a dollop of sour cream.
47. 47. Serve the dish.

Nutrition per serving

• kcal: 740
• Protein: 54 g · Fett/Fat: 41 g · Carbs: 37 g