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Pork Chops, Stuffed

Erken's stuffed pork chops (1914): a pocket is cut into the chop and filled with raw apple slices and cooked prune strips, sewn shut, seasoned and fried in butter for 15–20 minutes. The pan juices are reduced with water or stock. Served with sauerkraut, prunes, tomatoes or homemade apple sauce made from apples, sugar and water.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 251 (falt i det fri)

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About the dish

Here Erken shows how the chop can be stuffed with fruit – a typical combination of pork, apples and prunes in Norwegian festive food around 1900. Finally follows her instruction for apple sauce as an accompaniment.

How to make it

  1. 1

    Prepare the meat

    Wipe the chops with a damp cloth, dry them well and pound them lightly.

  2. 2

    Make a pocket

    With a sharp knife, cut as large an incision as possible in from the back of each chop.

  3. 3

    Stuff the chops

    Fill the pocket with wafer-thin, raw apple slices and with cooked prunes cut into fine strips.

  4. 4

    Close and season

    Sew the cut shut with kitchen string (or fasten with toothpicks) and sprinkle with mixed salt and pepper.

  5. 5

    Fry

    Brown the butter in a pan and fry the chops until cooked through, 15–20 minutes.

  6. 6

    Sauce

    Place the chops on a flat platter. Reduce the pan juices with the water or meat stock and pour the sauce over.

  7. 7

    Apple sauce

    Peel and chop 500 g apples, place them in an enameled pot with the sugar and the cold water and steam them quickly tender under a lid. Whisk the sauce airy just before serving.

  8. 8

    Serve

    Serve with sauerkraut, cooked garnish apples, cooked prunes, fried tomatoes or apple sauce.

Changes from the original

Measurements are converted to modern units (dl, g, tsp). The «kjøtklædet» (meat cloth) has been replaced with a damp cloth/paper towel, and needle/thread is mentioned as kitchen string or toothpicks. The apple sauce is separated out as its own step.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 251) → 1949 (korrekturlest, s. 281)~59% av teksten endretfjernetlagt til
8 koteletter 1 å 2 epler 100 gr. svisker 1 teske teskje salt ⅛ — pepper 50 gr. smør 1 del. vand. vann. Kjøttet vaskes med kjøtklædet, tørres kjøttklædet, tørkes godt og bankes. Med en skarp kniv gjøres et saa så stort indsnit innsnitt som mulig fra baksiden av koteletten. Denne aapning fyldes åpning fylles med de løvtynde, løvtynne, ukokte epleskiver og med de kokte, i fine strimler skaarne skårne svisker. Snittet syes sammen sys sammen, og koteletterne kotelettene bestrøes med det blandede salt og pepper. Smørret Smøret brunes paa pande, på panne, heri stekes koteletterne, kotelettene, til de er gjennemstekt, 15—20 minutter. Koteletterne Kotelettene serveres paa på flatt fat, og sausen, der koker ind inn med vandet vannet eller, om man har, med kraft, heldes helles over. Til koteletterne serveres surkaal, kokte pynteepler, kokte svisker, stekte tomater eller eplemos. Til eplemosen skrælles Glem ikke å ta vekk tråden! og hakkes ½ kg. epler, som lægges i emaljert kjedel med 30 gr. sukker kavring og ½ del. koldt vand, dampes hurtig møre under lok. Like før anretningen vispes eplemosen med en visp av metaltraad; dette gjøres for at faa en bløt puré. stekes i lett brunet smør. Sur fløte i smøret efterat kotelettene er brunet, gjør godt.

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Frequently asked questions

What is the chop stuffed with?
Wafer-thin, uncooked apple slices and cooked prunes cut into fine strips. You need 1–2 apples and 100 g prunes for 8 chops.
How do you make the pocket in the chop?
Pound the meat, and with a sharp knife cut as large an incision as possible from the back of the chop. After stuffing, the cut is sewn shut.
How long are the chops fried?
They are fried in browned butter (50 g) for 15–20 minutes, until cooked through. The sauce is reduced with 1 deciliter of water or stock and poured over.
What is it served with?
Sauerkraut, cooked garnish apples, cooked prunes and fried tomatoes. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 251.

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