Stuffed pork chop with leek and puree

Preheat the oven to 180 ° C. Cut the pork chops horizontally into the bone. Open the meat and brush the inside with mustard.

Wrap the cheese in the ham and place it on the folded pork chops. Fold them closed and stick them with a stick.

Cook the potatoes with salt until about 20 minutes.

Mix the eggs with salt, pepper and oil. Sprinkle the breadcrumbs on a plate. Pass the pork chops first through the egg mixture and then through breadcrumbs.

Boil the leek with salt for 15 minutes.

Heat half of the butter and fry the meat golden brown in 5 minutes per side. Put the pork chops in the hot oven for 10 minutes.

Mash the cooked potatoes with a knob of butter, the milk, salt, pepper and nutmeg.

Divide the rest of the butter over the leaned leek. Serve the meat with the leek and puree.