These pork rolls are delicious, especially accompanied… bathed… drowned… in the garlic cream sauce. A cucumber salad would work great, if your husband doesn't forget to buy cucumbers from the market :)))
- 4 slices of pork chop
- salt and pepper
- 8 slices of bacon
- For the filling:
- 250 g cottage cheese
- 1 tablespoon sour cream
- 1 egg yolk
- 2 cloves garlic
- salt and pepper
- 1 carrot
- 1/2 gogosar
- For the sauce:
- 4-5 cloves garlic
- 150 g sour cream
- 1 green basil leaf
Preparation Stuffed pork rolls:
Grind the garlic, basil and dill well, then add the sour cream. Homogenize and adjust the taste of salt. It's getting cold.
Wrap the chop slices in cling film and beat with a hammer into the slices until thin. Add salt and pepper to taste and refrigerate until the filling is ready.
The cottage cheese is mixed with sour cream and yolk until it becomes like a cream. Add crushed garlic, dill, salt and pepper to taste.
The donut is sliced. Grate the carrot or slice it.
- I used a special carrot grater and some kind of spaghetti came out of the carrot. I called them spaghetti, the children called them mustaches. :)))) But you can also put thin slices on the length.
On each piece of chop we put the cream cheese on the whole surface, then slices of carrot and donut. Slightly roll the slice of meat, then wrap in bacon.
Each roll is individually wrapped in aluminum foil, placed in a heat-resistant dish and put in the oven over medium heat.
After 30-40 minutes, unroll the foil rolls and put them back in the oven until they brown nicely on top. Leave to cool, slice and serve with sour cream sauce.
They are delicious! 😉 I invite you to try them too and I wish you from the bottom of my heart a good week, full of achievements.