Natural pork cutlets stuffed with green butter and green peas

4 servings

40 minutes

Natural pork cutlets stuffed with aromatic green butter and blue cheese represent an exquisite European gastronomic masterpiece. Historically, such dishes originate from the kitchens of France and Germany, where meat products with rich creamy fillings are valued. A garnish of crispy snap peas sautéed with garlic and fish sauce adds freshness and contrast to the juicy meat's flavor. Special attention is given to creating a tender texture for the cutlets and harmony of flavors during preparation – the spiciness of the cheese combined with velvety butter creates a rich and gooey taste. This dish is perfect for both family dinners and festive gatherings, impressing guests with its refined simplicity and depth of flavor.

Energy value per serving

• Calories: 874.6
• Proteins: 25.9g
• Fats: 80.1g
• Carbohydrates: 17.9g

Ingredients

• Dorblu cheese: 100 g
• Butter: 100 g
• Green peas: 400 g
• Fish sauce: 1 tbsp
• Olive oil: 3 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Garlic: 2 clove
• Pork loin: 400 g

Cooking steps

1. Churn butter and blue cheese (I took dor-blue, but gorgonzola can also be used) in a blender. It is not necessary to make a paste out of them. Just mix well. If the blender can't handle it, you can chop with a knife or grate.

   Required ingredients:

   • Dorblu cheese: 100 g
   • Butter: 100 g

2. Make a cylinder from the obtained mass on foil or food wrap and place it in the freezer for 20-30 minutes.

3. Trim excess fat from the pork loin and make two patties 2-3 centimeters thick. Create a pocket inside with a sharp knife.

   Required ingredients:

   • Pork loin: 400 g

4. Remove the pods and hard fibers from the snap peas, blanch in salted water for 5 minutes. Drain in a colander and rinse with cold water. Leave in the colander to let the water drain.

   Required ingredients:

   • Green peas: 400 g

5. Take the butter and cheese out of the freezer, slice them into circles, and place them in the pockets of the cutlets. Not too much, but not too little. While cooking, I thought it would be good to dip them in egg and breadcrumbs because the butter melted and the cheese leaked. But decide for yourself what’s best. Next time, I will bread them.

6. Salt and pepper the cutlets and fry in 2 tablespoons of oil for 5 minutes on each side.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

7. In a pan, heat a spoonful of olive oil until it smokes, crush the garlic, quickly sauté it, and add the peas. Sauté the peas for 2 minutes, stirring vigorously, pour in the fish sauce, season with salt and pepper, and sauté for another minute.

   Required ingredients:

   • Fish sauce: 1 tablespoon
   • Olive oil: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Garlic: 2 cloves