Oven-Baked Pork Chops Stuffed with Cașcaval and Roasted Peppers | Tender and Juicy
(0)
60 min
Under an hour
Sezamo
Cotlete suculente de porc tăiate în formă de buzunar și umplute generos cu cașcaval cremos și fâșii dulci de ardei copt. Rumenite rapid la tigaie și coapte apoi la cuptor cu vin alb sec, usturoi și cimbru, aceste cotlete oferă o combinație irezistibilă de arome tradiționale românești, perfecte pentru o masă de toamnă îmbelșugată.
Preparation method
Preparing and stuffing the meat
Preheat the oven to 190°C. Use a compact piece of pork loin sliced into 4 thick pieces of about 2.5 - 3 cm each. With a sharp knife, make a horizontal cut into each chop to form a deep pocket, taking care not to pierce through the edges or the base of the meat.
Cut the cașcaval into suitable slices, drain the roasted peppers well of liquid, and slice them into wide strips. Season the inside pocket of each chop with a pinch of salt, ground black pepper, and dried thyme. Stuff each chop with slices of cașcaval and strips of roasted pepper, then secure the opening with wooden toothpicks to seal the filling during cooking.
Season the outside of the chops with the remaining salt, ground black pepper, sweet paprika, and finely crushed garlic cloves.
Chef's tip
For an even richer flavor, you can choose smoked cașcaval or Ibănești cașcaval, which perfectly complement the sweetness of the roasted peppers.
Do not skip searing the meat in the skillet before the oven: this step seals in the juices and guarantees an incredibly tender chop that does not dry out during baking.
15 min
Under an hour
