Pork Chops with Filling and Cucumber Potato Salad

Ingredients

• 800 g firm potatoes
• Salt
• 1 onion
• 4 tbsp Vegetable oil
• 200 ml hot beef broth
• 4 tbsp white wine vinegar
• pepper (ground)
• pinch of sugar
• 1 cucumber
• 2 tbsp spring onion rings
• 4 pork chops
• 1 handful basil
• 1 Garlic clove
• 150 g cream cheese
• Salt
• pepper (ground)
• 2 tbsp Vegetable oil
• 4 tbsp Sour cream

Instructions

1. 1.

   Wash the potatoes for the salad and cook them in salted water for about 30 minutes. Drain, let cool slightly, peel, slice into rounds and place in a bowl. Peel the onion, finely dice it and sauté in 1 tbsp hot oil until translucent. Add to the potatoes and pour over the broth and vinegar. Season with salt, pepper and sugar. Let rest for about 15 minutes. Meanwhile wash the cucumber, trim (optional peel), halve lengthwise and slice thinly or julienne.

2. 2.

   Wash the pork chops, pat dry and cut a pocket into each. Remove basil leaves and finely chop. Peel and finely chop the garlic. Mix both with the cream cheese and season with salt and pepper. Fill the pockets of the pork chops and secure the edges with toothpicks. Season again and brown in not too hot oil on both sides for about 10-15 minutes, turning occasionally.

3. 3.

   Finally mix the cucumber, remaining oil and spring onions into the salad and adjust seasoning.

4. 4.

   Serve the pork chops on warmed plates alongside the salad, topping each with a dollop of sour cream.