STUFFED PORK CHOP ON A BED OF APPLES

Identity Card of the Recipe

111 KCal Calories per serving

Ingrediants

1 clove of garlic
1 sprig of parsley
Q.B. of pepper
1 tablespoon of extra virgin olive oil
About 300 g of apples
300 g of champignon or chiodini or pioppini mushrooms
100 g of Fontina cheese
1 teaspoon of rice flour
400 g of pork chops
Q.B. of salt

Materials Needed

1 cutting board for food
1 sharp knife
4-5 toothpicks to seal the meat
1 apple knife
1 mixer for the mushrooms
1 chopper to blend the cheese
1 teaspoon for filling
1 ladle for the water

Preparation

First, prepare the filling for the chop. Clean the mushrooms well and cut them into thin slices. Proceed with the cooking: pour the mushrooms into a large pot, season with salt and pepper, add a clove of garlic, and finish with a couple of tablespoons of extra virgin olive oil. fire, add a little chopped parsley.
In the meantime, prepare the chops: with a sharp knife, make a sort of "pocket" by cutting the meat horizontally to form an opening that can be filled with mushrooms and cheese.

The advice OK
The operation of cutting the meat horizontally is not always so immediate: the advice is to ask the butcher of trust, clearly experienced, to make a transversal cut. In this way, the chop will be ready to be stuffed.

Salt and pepper the meat on both sides: it is not necessary to add salt to the inside of the meat because the filling will be sufficient to flavor the chop.
When the mushrooms are cooked, remove about half of them and, with the help of an immersion mixer, blend them lightly without reducing them to cream. Then add the chopped mushrooms to the others: if necessary, add a teaspoon of rice flour to thicken everything.
In a small bowl, mix a few spoonfuls of mushrooms with the previously blended cheese: this mixture will make up the stuffing of the chop.
At this point, you can proceed with the filling of the chops. With a teaspoon, add a good amount of the filling inside each chop. Then weld everything with a couple of toothpicks, so that the filling does not come out during cooking.
Brown the meat in a very hot pan, without adding oil or butter: the result will be optimal. It is sufficient to brown the meat for 2 minutes per side.
In the meantime, prepare the apples that will be used to complete the cooking of the meat: therefore cut a couple of apples into small pieces, pour them into a large pan and add a couple of ladles of water to facilitate cooking.
When it is browned, lay the meat on the apples, which in the meantime have softened slightly. Proceed with cooking for 20 minutes, making sure that the apples always have a certain amount of water.

What to do if apples get too dry?
If after a while the apple liquid has evaporated, the ideal solution is to add a little more water. To prevent the liquid from evaporating, it is advisable to cook the meat over a very low heat, perhaps by covering the pan with a lid without vent.

Then serve the meat hot on the apple bed.

Alice's comment - PersonalCooker

The pairing of pork with apples will amaze your diners: the sweetness of apples embraces the delicacy of this type of meat in an excellent way. An alternative and surprising preparation to savor pork chop.

Nutritional values and Health Comment on the recipe

Pork chop on a bed of apples is a second course in which the classic vegetable side dish is integrated with a portion of fruit; apples and mushrooms represent the vegetable fraction of the dish and bring both fiber and simple carbohydrates to the finished dish. The total fats are not many, but the energy density is in any case proportional to the QUALITY of the meat and subordinates to the degreasing procedure of the excess adipose tissue. The ratio between the lipids is in favor of the animal rather than vegetable ones.