Preparation Time: 20 minutes
Cooking Time: 10 Minuten
1 small onion
1 garlic clove
1 red apple
100g bacon, streaky and smoked
100g mountain cheese (e.g. Gruyere or Edam)
4 sprigs of marjoram
4 pork cutlets (approx. 250g each)
Utensils: knife, cutting board, grill pan, ovenproof dish
1. Peel and dice the onion and garlic. Wash, core and then dice the apple. Cut the bacon into strips. Wash and shake dry the marjoram and then remove the leaves and roughly chop. Add the bacon to a dry pan and cook until crisp. Add the onions, garlic and apple to the pan and fry everything together for about another 3 minutes. Empty the pan into a bowl and let cool.
2. Shred the cheese and add it along with the marjoram to the bacon mixture. Rinse the cutlets and dab dry. Cut a small pocket into the cutlets with a knife and fill with the bacon mixture.
3. Preheat the oven (electric stove: 175°C / fan:150°C). Sear the cutlets in a dry grill pan for approx. 2 minutes on each side. Place the cutlets in an overproof dish, season with salt and pepper and put into a preheated oven to finish cooking (approx. 10 more minutes).
Tip: There are a lot of delicious substitutes you can use for your stuffing. For example, blue cheese, pears and walnuts is also a lovely combination.
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