Pork chops with mushrooms and grilled vegetables
by Betina Repstock
2 pork chops with fat removed, approx. 250 g each
Salt and pepper
150 g mushrooms
1 tsp oil
½ bunch curly parsley
20 g cream cheese (natural 25%)
½ bunch spring onions
1 squash, approx 300 g
1 sprig thyme
100 g coarse bread
Approx. 50 mins
Pat meat dry with a piece of paper towel. Season with salt and pepper and set aside for 15 mins (see tip).
Clean the mushrooms, pat dry and chop finely.
Heat the oil in a pan under a good heat. Add the mushrooms and fry until brown. Remove from pan and cool.
Rinse the spring onions, squash and plums. Cut the squash into four. Trim the spring onions. Halve the plums and remove the stone. Rinse and chop the thyme.
Season the squash, plums and spring onions with salt, pepper and thyme.
Light the barbecue.
Rinse the parsley and chop finely. Mix the cream cheese with the mushrooms and parsley and add salt and pepper to taste.
Make an incision into each chop and fill with the mushroom/cream. Close with a toothpick or skewer.
Grill the chops for 7 mins on each side – approx. 15 mins in total. Raise the rack or reduce the heat for the last half of the cooking time.
Grill the vegetables and warm the bread.
- For garlic bread, rub with a peeled garlic clove before warming it.
- The meat will be more tender and succulent if seasoned with 0.5 % fine salt = 0.5 g per 100 g meat. 0.5 g corresponds to a pinch. Allow the meat to stand in the fridge for at least 15 mins before cooking. No more salt should be added.
The recipe is taken from GLAD FOR GRIS. See more at gladforgris.dk, (recipes that focus on pork).
Energy distribution and content per person
2435 kJ – 580 kcal