Spicy Stuffed Pork Chop with Vegetables and Caraway Potatoes

Clean the mushrooms and cut them into leaves. Peel and chop the onion and garlic clove. Heat 2 tbsp. olive oil in a frying pan, sauté mushrooms, garlic and onion. Thinly pound the chops, season with salt, pepper and caraway seeds. Cover the chops with ham and cheese, add the mushrooms and sprinkle with parsley. Fold the chops together and close them, for example, with toothpicks. Fry chops in oil on both sides in a frying pan, dust with a little bit of flour, extinguish with soup and pull with closed lid.

Make peeled potatoes in water seasoned with cumin and salt. Clean vegetables, rinse, cut and cook in water.

Arrange stuffed pork chop with vegetables and caraway potatoes on hot plates.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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