Pork Chops Stuffed with Burduf Cheese | Tender in the Oven
(0)
50 min
Under an hour
Sezamo
Cotlete suculente de porc rumenite în tigaie și coapte la cuptor cu vin alb sec, umplute cu brânză tradițională de burduf, usturoi aromat și cimbru.
Preparation method
Preparing the meat and filling
Preheat the oven to 190°C. Rinse and pat the pork chops dry with a paper towel. Using a sharp knife, carefully cut a deep pocket along the length of each pork chop, without cutting all the way through the edges or the back of the meat.
Mince the garlic cloves and mix them in a bowl with the burduf cheese and half of the dried thyme, mashing gently with a fork until you get a creamy and smooth mixture.
Stuffing and pan-browning
Generously fill the pocket of each pork chop with the flavorful burduf cheese mixture and secure the opening with toothpicks to keep the cheese inside. Season the meat on all sides with fine table salt, ground black pepper, sweet paprika, and the remaining dried thyme.
Chef's tip
For an authentic rustic flavor, use burduf cheese aged in fir tree bark, which adds subtle, fragrant resin notes to the dish.
Resting the meat after baking is essential: the fibers relax and keep the roast incredibly juicy with every slice.
15 min
Under an hour
