As it is so often the title is not an exact translation... But this is funny. Here is Google’s translation of the original recipe: “I fry the slightly squashed,
salted and peppered meat almost ready, 3 tbsp. on oil under cover. If both halves
are nicely blushed, I put them in a heat-smeared bowl greased with butter. I
fry the flour light on the remaining fat, add milk to it, but I do not boil it,
at the end I add the egg yolks and grated cheese.” Haha. 2018 wasn’t a prolific year for the blog. I even forgot I made this. It’s basically pork chops with an interpreted version of Mornay sauce, loads of sour cream with some type of vegetable. In hindsight it's similar to Dubarry Pork Cutlets, though the flavor must have been different without the nutmeg. Judging by the photos and the fact I held onto the file it must have been a dish I thought was worth repeating. So here it is three years later, amidst a world of change. We lost a precious daughter to MS, oh how I miss her... our grandson is in medical school and by fall the other two grandchildren will also be at university provided restrictions ease at UBC. So far the family escaped COVID19, but relations in the old country were not as fortunate. Many happy and sad events happened in three years. And yet life went on... for some of us.
STACKED PORK CUTLETS- Debone the chops and tenderize them.
- Season the chops with salt and pepper and set aside.
- In a medium pot bring two cups of water to boil.
- Cut the broccoli top into florets and dice the stalk.
- Add the broccolis to the boiling water and cook until the broccolis are a vibrant green color.
- Drain the broccolis and set them aside.
- Next slow fry the chops in oil until lightly brown on both sides.
- Meanwhile butter an oven proof dish.
- Arrange the chops in the dish with the broccolis on top.
- Preheat the oven to 350F.
- Next prepare the sauce.
- In a small bowl make slurry from a small amount of the milk and the flour.
- On medium heat melt 3 Tbsp butter.
- Add the slurry and the remaining milk.
- Keep stirring with a wooden spoon until the sauce begins to thicken a bit.
- Season it with salt and pepper to taste.
- Remove from the heat and set the sauce aside.
- Grate the cheese and set it aside.
- Next place 2 egg yolks in a medium bowl and slowly start adding from the warm sauce. Stir it smooth and add the egg mixture back to the rest of the sauce.
- Next add the grated cheese and stir it smooth. The cheese will melt in the residual heat.
- Add half of the sour cream to the sauce and pour it over the chops and the broccolis.
- Dot it with the remaining sour cream and place the dish in the preheated oven.
- Bake for 20 minutes.
