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Dianna Brown-Brenny
Stuffed rib chop with tomato gravy
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Ingredients
Directions
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Cut the meat from the pork chops horizontally with a sharp knife to the bone so that an envelope is created.
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Mix the feta with the mint, 1 tablespoon of parsley and 1 tablespoon of olive oil to a creamy mass. Fill the pork chops with it and stitch or sew them with pricks or kitchen rope.
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Heat the rest of the olive oil. Sprinkle the meat with salt and freshly ground pepper and cook for 5-6 minutes per side at medium height.
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Cross the tomatoes and put them in boiling water for a few seconds. Peel the tomatoes and cut into cubes.
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Remove the meat from the pan and keep warm under aluminum foil.
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Fry the garlic briefly in the cooking fat. Add the tomato cubes and stock and boil slightly. Serve the tomato gravy with the rest of the parsley with the pork chops.
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Tasty with boiled potatoes and broccoli or beans.
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35 minMain dishcucumber, White wine vinegar, mie, peanut oil, wok oil, cut cami vegetables, chicken breast, ketjapmarinademanis, tomato ketchup, peanut butter, sambal oelek, kroepoek,hot chicken with krupuk and cucumber
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50 minMain dishfrozen puff pastry, Red cabbage, jonagold apples, granulated sugar, tap water, raisins, medium sized egg, creme fraiche, unroasted walnuts, goat cheese natural 45,red cabbage pie with goat's cheese
Nutrition
390Calories
Sodium0% DV0g
Fat40% DV26g
Protein72% DV36g
Carbs1% DV3g
Fiber0% DV0g
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