Stuffed Pork Chops

For stuffed pork chops, first cut the sides of the chops down to the bone to create a pocket.

Peel and finely chop the onions. Chop the parsley as well. Sauté both briefly in the butter until soft. Let cool slightly.

Press the sausage meat out of the skin. Add egg yolk, onion, parsley, a little salt, enough freshly ground pepper, a little nutmeg and coriander and mix well. Pour into the chop pockets. Close with a wooden stick.

Heat the clarified butter. Roast the chops in it for four to five minutes on each side, not too hot (!). Keep warm.

Melt the gravy with port and white wine. Add meat extract and reduce to about one third of the original amount. Add the whipped cream and reduce the sauce again until it thickens slightly. Season to taste with salt and freshly ground pepper.

Chop the chives. Arrange the stuffed pork chops on warmed plates, pour sauce over them and sprinkle with chives.

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