Cheesy Pork Chops Recipe
Ingredients
| 3 heads French or Belgian endive | ||
| Fennel bulb | 1 | |
| Plain yogurt | 2/3 Cup (16 tbs) | |
| Juice of 1 orange | ||
| Lemon juice | 1 | |
| Sugar | 1 Teaspoon | |
| Pinch each salt and white pepper | ||
| Onions | 2 | |
| Butter | 2 Tablespoon | |
| Dried apricots | 1/3 Cup (16 tbs) | |
| Liver sausage | 1/2 Cup (16 tbs) | |
| Cheese | 1/2 Cup (16 tbs), diced | |
| 4 boneless pork chops | ||
| All purpose flour | 1 Tablespoon | |
| Oil | 1/4 Cup (16 tbs) | |
Directions
Trim and cut the endive and fennel into strips.
Mix the yogurt with the orange and lemon juices, sugar, salt and pepper and spoon over the mixed endive and fennel.
Chill.
Peel and chop the onions.
Melt the butter in a pan and brown the onion.
Chop the apricots.
Mix together the liver sausage, browned onions, diced cheese and apricots.
Trim and flatten the chops.
Spread with the liver sausage mixture and fold each chop in half.
Secure with wooden toothpicks.
Coat with flour, and brush both sides with oil.
Broil or barbecue for about 8 minutes on each side.
Remove the toothpicks and serve with the endive and fennel salad.
Mix the yogurt with the orange and lemon juices, sugar, salt and pepper and spoon over the mixed endive and fennel.
Chill.
Peel and chop the onions.
Melt the butter in a pan and brown the onion.
Chop the apricots.
Mix together the liver sausage, browned onions, diced cheese and apricots.
Trim and flatten the chops.
Spread with the liver sausage mixture and fold each chop in half.
Secure with wooden toothpicks.
Coat with flour, and brush both sides with oil.
Broil or barbecue for about 8 minutes on each side.
Remove the toothpicks and serve with the endive and fennel salad.
Chef
