Stuffed Pork Chops Turkish Style

Rinse and dry the chops. Loosen the meat a little bit from the end of the bone. Cut a pocket in each chop, season inside and out with pepper. 2.

Mash the feta cheese with a fork. Finely chop the mint, half of the parsley and the almond kernels and mix them with the feta cheese. Add about 1 tbsp. of olive oil and stir until you get a creamy mixture, fill the chops with it and sew up the openings with spagat.

Blanch the tomatoes, peel them, cut them in half and chop them, chop the garlic clove.

Heat the remaining oil in a frying pan and roast the chops in it over medium heat for 5 to 6 minutes per side. Remove from the frying pan and cover with aluminum foil. 5.

Add tomato pieces, garlic and thyme to the frying fat and sauté briefly. Season with salt and pepper and add beef broth. Cook for a few minutes at high temperature, chop the rest of the parsley and add it to the soup.

6. bring the chops to the table with the tomato vegetables.

You can also serve the chops with a fine garlic yogurt instead of the tomato sauce.

Tip: Use a normal or light yogurt as needed!

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