Stuffed Pork Chops

4 boneless pork chops
200 g Machland Sauerkraut
1 carrot
Herbs (parsley, chives, lovage,...)
1 onion
1 can peeled chopped tomatoes
4 tbsp. soya sauce
Oil, pepper, salt
Chop the strained Machland Sauerkraut and mix it together with the grated carrots and chopped herbs. Slightly tenderize the pork chops and cut in a pocket. Stuff the pocket with the cabbage mixture and fasten using skewers or stitch together. Season with salt and pepper. Brown the meat in oil and remove from the pan. Fry the finely chopped onion in the gravy. Place the onions and the meat into a baking dish, pour on tomatoes, add a little water and soya sauce and bake until the meat is tender. Flavour to taste. Serve with rice or pasta.  


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