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

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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