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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 281) → Modernised~84% of the text changedremovedadded
8 koteletter 1 å 2 stk svinekoteletter (tykke, til fylling). 1,5 stk epler (1–2 stk, skåret i løvtynne skiver). 100 gr. g svisker (kokte og skåret i fine strimler). 1 teskje salt ⅛ — ts salt. pepper (etter smak). 50 gr. g smør (til steking). 1 del. vann. Kjøttet vaskes dl vann (eller kjøttkraft). 500 g epler (til eplemos). 30 g sukker (til eplemos). 0,5 dl kaldt vann (til eplemos). Tørk av kotelettene med kjøttklædet, tørkes en fuktig klut, tørk dem godt og bankes. Med bank dem lett.. Skjær med en skarp kniv gjøres et så stort innsnitt som mulig inn fra baksiden av koteletten. Denne åpning fylles hver kotelett.. Fyll lommen med de løvtynne, ukokte rå epleskiver og med de kokte, kokte svisker skåret i fine strimler skårne svisker. Snittet sys sammen, og kotelettene bestrøes strimler.. Sy sammen snittet med det blandede kjøkkentråd (eller fest med tannpirkere) og strø over blandet salt og pepper. Smøret brunes på panne, heri stekes kotelettene, pepper.. Brun smøret i en panne og stek kotelettene til de er gjennemstekt, 15—20 minutter. Kotelettene serveres gjennomstekte, 15–20 minutter.. Legg kotelettene på et flatt fat, og sausen, der koker fat. Kok inn stekesjyen med vannet eller, om man har, med kraft, helles over. Glem ikke å ta vekk tråden! eller kjøttkraften og kavring hell sausen over.. Skrell og stekes i lett brunet smør. Sur fløte hakk 500 g epler, legg dem i smøret efterat kotelettene er brunet, gjør godt. en emaljert kjele med sukkeret og det kalde vannet og damp dem raskt møre under lokk. Visp mosen luftig rett før anretningen.. Serveres med surkål, kokte pynteepler, kokte svisker, stekte tomater eller eplemos.

Note on Modernised

Mål er omregnet til moderne enheter (dl, g, ts). «Kjøtklædet» er erstattet med fuktig klut/tørkepapir, og sysåle/tråd er nevnt som kjøkkentråd eller tannpirkere. Eplemosen er skilt ut som eget trinn.

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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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