Szeged Stuffed Pork Chop

Name: Szeged Stuffed Pork Chop
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 4 pork chops with bone, 300 g each; 100 g bacon; 150 g peeled onion; 10 g peeled garlic; 350 g drained sauerkraut; 100 g lard; 1 tablespoon granulated sugar; freshly ground pepper; salt; 2 tablespoons sweet paprika; ½ tablespoon crushed caraway seeds; 250 ml cream, min. 31%; This dish is best enjoyed with a glass of well-chilled beer.

4 SERVINGS

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INGREDIENTS

4 pork chops with bone, 300 g each
100 g bacon
150 g peeled onion
10 g peeled garlic
350 g drained sauerkraut
100 g lard
1 tablespoon granulated sugar
freshly ground pepper
salt
2 tablespoons sweet paprika
½ tablespoon crushed caraway seeds
250 ml cream, min. 31%

DISH PAIRING WITH BEER

This dish is best enjoyed with a glass of well-chilled beer.

INSTRUCTIONS

1
Preheat the oven to 180 ˚C.
2
Cut the bacon into 0.5 cm sticks, finely chop the onion, and slice the garlic. Roughly chop the cabbage.
3
In a pan over medium heat, melt 40 g of lard, add the bacon, onion, and garlic, and sauté until translucent. Add the cabbage, sugar, a pinch of salt and pepper, and 100 ml of water. Mix and cook, stirring occasionally, for 5 minutes. Remove from heat and let cool.
4
Score the fat on the edge of the meat in a crosshatch pattern, cut a pocket into the meat, and fill it with the cabbage mixture. Set the rest of the mixture aside. Close the pocket with a skewer or toothpick. Season the meat with salt and pepper on both sides.
5
In a pan over high heat, melt the remaining lard and sear the chops on all sides until golden brown. Set aside on a plate.
6
To the pan where the meat was seared, add the remaining cabbage mixture, sweet paprika, and caraway, and sauté over high heat for 1 minute. Stir frequently. Pour in 250 ml of water and cream, mix, and season with salt to taste.
7
Pour the contents of the pan into a baking dish, place the stuffed chops on top, and cover the baking dish with aluminum foil. Place in the preheated oven and bake for 1 hour. Remove the foil, turn the chops, and bake uncovered for another 30 minutes.
8
After removing from the oven, let the meat rest for 5–8 minutes before serving.

Tip

If the sauce is too thin after baking, set the chops aside on a plate, pour the sauce into a saucepan, and reduce it to the desired consistency. Instead of a second tablespoon of sweet paprika, you can use a tablespoon of smoked paprika. You can add hot paprika to taste.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.