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 Chops of Kuban Recipe
The chops are delicious, fragrant (thanks to the greens and garlic). No one noticed the presence of cabbage, which means that my efforts were not in vain, cabbage gave softness and some flavor. This recipe will become your favorite recipe. Try to cook, and you will be satisfied.
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Pass pork, cabbage, one onion, rice and garlic through a meat grinder.
    Pass pork, cabbage, one onion, rice and garlic through a meat grinder.
  2. Add the egg yolks, chopped herbs, salt, pepper to the minced meat and mix everything thoroughly.
    Add the egg yolks, chopped herbs, salt, pepper to the minced meat and mix everything thoroughly.
  3. Form cutlets from minced meat, roll in flour and put them in a greased form. I use a silicone mold and therefore dispensed with oil - just moistened with water.
    Form cutlets from minced meat, roll in flour and put them in a greased form. I use a silicone mold and therefore dispensed with oil - just moistened with water.
  4. I greatly simplified the next step, because only onions went into the stuffing, and there were no tomatoes at all: ( According to the recipe, the remaining two onions should be finely chopped and sprinkled with cutlets. Next, mix the tomato paste with three tablespoons of hot water and brush with this sauce. On top you need to put the circles of peeled tomatoes.
    I greatly simplified the next step, because only onions went into the stuffing, and there were no tomatoes at all: ( According to the recipe, the remaining two onions should be finely chopped and sprinkled with cutlets. Next, mix the tomato paste with three tablespoons of hot water and brush with this sauce. On top you need to put the circles of peeled tomatoes.
  5. Cover the mold with foil and place it on the bottom grill of the aerogrill. Cook for about 20 minutes at a temperature of 260 degrees and a high ventilation rate. In my convection oven, a maximum of 250 degrees and 20 minutes is quite enough. Then remove the foil, sprinkle the chops with grated cheese and, without covering, bake for another 5-7 minutes at a temperature of 180 degrees and an average ventilation speed. Since only one ventilation speed is provided in my aerogrill, the second time the chops were cooked at a temperature of 160 degrees for 5 minutes.
    Cover the mold with foil and place it on the bottom grill of the aerogrill. Cook for about 20 minutes at a temperature of 260 degrees and a high ventilation rate. In my convection oven, a maximum of 250 degrees and 20 minutes is quite enough. Then remove the foil, sprinkle the chops with grated cheese and, without covering, bake for another 5-7 minutes at a temperature of 180 degrees and an average ventilation speed. Since only one ventilation speed is provided in my aerogrill, the second time the chops were cooked at a temperature of 160 degrees for 5 minutes.
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