Stuffed chops with ham spaetzle

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
3 3
Hidden inside the juicy chops is a delicious paprika feta filling
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 2 Garlic cloves
  • 100 g grilled pickled peppers in oil (glass)
  • 100 g Feta
  • 1 TEASPOON dried thyme
  • 7-10 Tbsp Pepper
  • 4 thick pork chops (without fillet; à approx. 200-250 g)
  • 1 TABLESPOON clarified butter
  • 7-10 Tbsp Salt
  • 1 pck. (each 600 g) Spätzle (cooling shelf)
  • 60 g streaky smoked bacon
  • 1 big onion
  • 4-8 little wooden skewers

Directions

  1. 1

    For the filling, peel and chop the garlic. Drain the peppers and dice finely. Crumble the feta. Mix with paprika, garlic and thyme. Season mixture with pepper.

  2. 2

    Rinse chops and pat dry. Cut a deep pocket horizontally in each case. Spread the filling in the chops and plug them in. Heat clarified butter in a large pan. Brown the chops on each side. Season with salt and pepper. Cook in an ovenproof dish in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 15 minutes.

  3. 3

    For the spaetzle, heat spaetzle in boiling salted water, drain. Cut bacon into strips. Peel and finely dice onion. Fry bacon in a pan. Add onions and fry briefly. Fold in spaetzle. Arrange everything. Green beans taste good with it.

Nutrition Facts

KCAL
690 kcal
CARBS
52 g
FATS
29 g
PROTEINS
50 g