Two Delicious Steak Recipes

Photo credit: Pixabay

Photo credit: Pixabay

Most of us can’t stay away from stakes. They are delicious and they pack bunch of proteins. Here are two recipes you should try out.

Roast pork with brie cheese

Ingredients:

– 800 g pork chops, boneless
– 100 g of bread crumbs
– 60 g of butter
– 100 g of flour
– 4-5 sprigs of dry thyme
– ½ tie of parsley
– 1 teaspoon of ground coriander
– 150 g of brie cheese
– 2 tablespoons of mustard
– 2 cloves of garlic
– Oil
– Salt and ground black pepper

Preparation:

Take chops, cut into four pieces and thin them with a cooking hammer. Add salt, pepper and mustard and coat the chops on both sides. In a separate dish put flour, salt and pepper, add ground coriander and stir. Tape the chops with seasoned flour and fry in hot oil in a grill pan on the stove.

When they get golden brown on both sides, put them in a baking dish coated with cooking paper. Cut brie cheese into four pieces and put slice of cheese on each pork chop. Finely carve parsley, garlic and thyme and place in a deeper bowl. Add the bread crumbs and stir. Apply spicy bread crumbs to brie cheese.

Melt butter in a saucepan on the stove and apply one spoon to each stuffed pork chop. Put baking pan in the preheated oven at 180 degrees, bake for 45 minutes and remove from oven. Decorate plate for serving with lettuce leaves and serve chops with brie cheese. In the middle of the plate place a pre-baked potato slices. Decorate with notched radish and sprinkle with olive oil.

Roast pork chop a la monbeliard

Ingredients:

– 1.5 kg of pork chops
– ½ of cabbage head
– 3 onions
– 1 tie of leek
– 2 thicker smoked sausages
– 1 tomato
– 2 sprigs of dry thyme
– 1 cube of vegetable soup
– 2 cloves of garlic
– 50 g butter
– Oil
– Salt and ground black pepper

Preparation:

Make a hole in the middle of chops. On either side of the hole put a sausage. Add salt and pepper from all sides to stuffed pork chop. Put it in a baking pan that you oiled previously and on other pan pour 600 ml of hot water. Put the baking pan in the preheated oven at 180 degrees and bake for 40 minutes.

In a pan with water on the stove put cube of boullion. Finely cut the 1 ½ onion and fry in preheated mixture of oil and butter in a pan on the stove. Cut cabbage into slices and add to the pan with the softened onions. Add salt, add the bouillon and thyme. Cover pan and stew for 30 minutes.

The remaining onion cut into slices and leeks into circles. Slice tomato and cherry garlic into small pieces. Remove baking pan from oven and add the sliced vegetables. Put the baking dish in the oven, bake for another 40 minutes at the same temperature. When done take roasted pork chop out, pan and cut into pieces. On a plate for serving put stewed cabbage with onions. On it is applied vegetables from pan and line up sliced chops on top.



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