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🍽️ Stuffed Pork Chops with Bacon and Cheese with Pea-Potato Mash

917 kcal · 30 min · 4 servings

Ingredients

• potatoes, floury 1 kg
• salt pinch
• apples, red 1
• Gouda sliced cheese 2 slices
• boneless pork neck chops 600 g
• bacon 4 slices
• pepper, black ground pinch
• oil 2 tbsp
• peas, frozen 200 g
• milk 200 ml
• butter 2 tbsp
• nutmeg, ground pinch

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into coarse cubes.
3. 3. Fill a pot with salted water and add the potato cubes.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat to medium.
6. 6. Cover the pot.
7. 7. Cook the potatoes for about 20 to 25 minutes until they are soft.
8. 8. Peel the apple while the potatoes are cooking.
9. 9. Cut the apple into quarters.
10. 10. Remove the core from the apple quarters.
11. 11. Cut the apple pieces into thin strips.
12. 12. Divide the cheese slices into quarters.
13. 13. Use a sharp knife to cut a pocket into each pork chop.
14. 14. Fill each pocket with a slice of bacon, an apple piece, and a quarter of cheese.
15. 15. Season the chops generously with salt and pepper.
16. 16. Heat 2 tablespoons of oil in a frying pan on high heat.
17. 17. Fry the chops for about 4 minutes on each side until crispy.
18. 18. Add the peas to the potatoes about 5 minutes before the end of the cooking time.
19. 19. Drain the potatoes and peas using the lid.
20. 20. Add milk and butter to the pot.
21. 21. Mash the mixture with a potato masher into a chunky mash.
22. 22. Season the mash to taste with grated nutmeg and salt.
23. 23. Plate the stuffed chops.
24. 24. Serve them with the potato-pea mash.

Nutrition per serving

• kcal: 917
• Protein: 43 g · Fett/Fat: 58 g · Carbs: 53 g