Stuffed Pork Rolls

Ingredients:

4 pork big chops
Mushrooms (0,5 kg)
1 yellow pepper
3 sour cucumbers (cucumbers in brine)
1 finely chopped onion
Salt and pepper or meat seasoning and pepper
Herbs

Preparation:

Beat the pork chops till flat, but be careful, as the meat is very tender and you might rip it to pieces. Cut cucumbers longitudinally in half if they’re medium size; in quarters if bigger. Cut the pepper into thin strips.

Prepare toothpicks, because you will need them later

Once beaten, place each chop on a plate, place 2 strips of cucumber in the middle, followed by a stripe of pepper and add some chopped onion. Season it well and roll. Use toothpicks to seal each roll.

Fry them gently on two sides and put them aside.

Slice the mushrooms and fry the gently on olive oil. Add remaining chopped onion and slices of pepper. Add salt, pepper and herbs. Fry on low heat till everything is soft. Once fried, remove from the stove.

Pour about a litre of water into a separate pot and bring it to boil. Add mushrooms and more seasoning if needed. Place pork rolls, place the lead on the pot and let it simmer gently.

You may add a few table spoons of sour cream or crème fraiche.

Serve with boiled, hot baby potatoes sprinkled with freshly chopped parsley.