Pork Chops Stuffed with Mozzarella

Peel the carrot, cut in half lengthwise and in half crosswise. Cut the leek in half lengthwise, Rinse, trim and cut diagonally into 1 cm (approximately 1/2 inch) wide rings. Blanch the carrots in boiling salted water for 4-5 minutes and blanch the leeks for 2-3 minutes. Drain the vegetables, rinse and drain well.

Rinse the meat, pat dry, cut a pocket along the side and season with salt and pepper inside and out. Drain the mozzarella, cut into slices and fill the pork steaks with it. Sprinkle with oregano, secure with toothpicks if needed and sear in oil in a hot pan on all sides until golden brown.

Reduce the heat and let the steaks cook until done. Cook the pasta in boiling salted water until al dente. Melt 30 grams (approximately 1 oz) butter in a pan, add the vegetables and toss briefly, allowing them to warm and season with salt, pepper, nutmeg and a pinch of sugar.