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QimiQ
Benefits
Creamy indulgent taste with less fat
Longer shelf life without loss of quality
Enhances the natural taste of added ingredients
Ingredients for 10 portions
For the pork chops
50
g
QimiQ Marinade
440
ml
Water
35
g
Salt
2.2
kg
Pork chops
For the filling
150
g
QimiQ Sauce Base
150
g
Egg(s)
300
g
Statesboro gorgonzola
350
g
Brioche
75
g
Red onion(s),
sauteed
15
g
Garlic,
roasted
85
g
Carrot(s),
diced
15
g
Parsley,
minced
Thyme,
minced
Oregano,
minced
Sage,
minced
Caraway seeds
Salt and pepper
For the mushroom ragout
300
g
QimiQ Sauce Base
45
g
Shallot(s)
15
g
Garlic
500
g
Mushrooms [button, morels, shiitake]
50
g
Butter
150
ml
White wine
Thyme,
minced
Parsley,
minced
Method
1.
For the pork chops: mix the QimiQ Marinade Base with the water and salt. Soak the pork chops for approx. 3-4 hours. Remove from the marinade.
2.
For the filling: mix the QimiQ Sauce Base together with the Statesboro Gorgonzola and the remaining ingredients.
3.
Stuff the pork chops and season with salt, pepper, garlic and caraway seeds. Pan fry on both sides and finish the cooking process in the oven at 275 °F.
4.
For the mushroom ragout: sauté the shallots with the garlic and mushrooms in butter. Douse with the white wine and add the QimiQ Sauce Base. Season to taste with salt and pepper and refine with the herbs.
5.
Serve the stuffed pork chops with the mushroom ragout.