Pork (preferably chilled carbonate or loin) cut into large pieces, 0.6-0.8 cm thick.
Put the meat plates alternately in a transparent bag and beat off with a hammer on both sides.
Sprinkle the pork chops with ground seasoning on both sides and roll into a roll, remove to the side. I have seasoning with salt and pepper.
Prepare the vegetables for the filling; peel the garlic (1 tooth) and onion (0.5 PCs) from the tomato, remove the pulp, and pepper seeds.
Cut the prepared vegetables and mushrooms into small cubes and finely chop the dill.
In preheated vegetable oil (3 tablespoons), fry the onion until transparent. Add the mushrooms and fry until half cooked.
For the filling, mix the prepared vegetables (pressed garlic, pepper and tomato) with dill (1/2 part) and mushrooms with onions (3 tbsp), salt and pepper.
On the edge of the chop, put a plate of cheese (1/3 part).
Then put the filling and roll the chop into a roll.
It turned out 3 rolls. To garnish, prepare potatoes.
Peeled and sliced potatoes, put in a baking dish. Add the onion cut into half rings (0.5 PCs), chopped dill (0.5 PCs) and garlic (1 tooth), 3 tbsp sunflower oil, onion with mushrooms and potato seasoning (1 tsp), salt and pepper. Stir the potatoes so that they are covered with oil.
Put the meat rolls on the potatoes, and grease the top of the rolls with oil. Cover the mold with foil and send it to the oven preheated to 180 C for 30 minutes or until the meat is ready.
Then we transfer the finished rolls to a dish and close the lid. Stir the potatoes and fry at t 200 C in the oven until ready.
Pork chop with filling and spiced potatoes is ready! A hot dish can be decorated with grated or lamellar cheese if desired.Bon Appetit!