Pork Steaks with Cream Cheese Filling
ready in 1 hr 30 min.
- For the salad
- 5 ½ cups waxy potatoes
- 1 onion (diced)
- 4 Tbsps vegetable oil
- ⅞ cup hot Beef stock
- 4 Tbsps Brandy vinegar
- 1 Cucumber (halved lengthways and sliced)
- 2 Tbsps Chives
- For the chops
- 4 Pork chop
- 1 handful Basil (chopped)
- 1 clove garlic cloves (chopped)
- ⅔ cup cream cheese
- 2 Tbsps vegetable oil
- 4 Tbsps Sour cream
Cook the potatoes in boiling salted water for around 25-30 min. Drain, leave to cool a little, peel and slice.
Fry the onion in 1 tbsp hot oil. Add the potatoes and stir in the stock and vinegar. Season with salt, ground black pepper and a pinch of sugar. Leave to steep for around 15 min.
Cut a pocket into each chop and mix together the basil, garlic and cream cheese. Season with salt and ground black pepper.
Transfer to the pockets in the chops and fasten with toothpicks. Season with salt and ground black pepper and fry in not-to-hot oil on both sides for about 10-15 min turning occasionally.
Stir in the cucumber, the remaining oil and the chives into the potato salad and season to taste.
Arrange the chops and the salad on preheated plates and serve with a dollop of sour cream.