Stuffed neck Chops with pan sauce

Ingredients for Stuffed neck Chops with pan sauce

Instructions for Stuffed neck Chops with pan sauce

To prepare the Stuffed neck Chops with pan sauce recipe, please follow these instructions:

Accessories: Cook pasta according to instructions on package. Let broccolien into medium florets cook with the last 3-4 minutes of the cooking time. Pour the pasta and broccolien up in a colander. Take broccolien from the drained pasta and toss with chopped parsley.

Neck chops: Fry finely chopped mushrooms and onions in the oil of midelstærk heat for approx. 5 minutes. Season with thyme, salt, pepper. Cut a pocket in the koteletterne and advantage mushroom mixture therein. Koteletterne close with toothpicks and pat dry. Brown them in oil by good heat for about 1 minute on each side. Season with salt and pepper and fry them then finished, about 5 minutes on each side. Take koteletterne of the Pan and keep warm.

Sauce: Boil the forehead of 3-4 dl. water. Smooth out with corn starch udrørt in a little water. Add if necessary. a little colour and flavour the sauce with salt and pepper