We start by preparing the chop, choosing a piece of high-quality meat, preferably pork, which we carefully clean of skin and fat. This step is essential to achieve a tender texture and intense flavor. In a larger bowl, we combine olive oil with herbs such as thyme, marjoram, and sage, along with mustard, salt, and pepper. This mixture will become our marinade, which will penetrate the meat, giving it a special taste. We rub the chop well on all sides with this mixture, ensuring that every corner of the meat is covered.
After we finish rubbing the chop, we place it in a covered dish and let it marinate in the refrigerator for at least an hour. If we have time, ideally, we should let the meat absorb the marinade flavors from evening until morning, turning it occasionally for even marination. After it has been refrigerated, we prepare to cook it. We heat a pan with oil and fry the chop, turning it on all sides just enough to form an appetizing crust that will seal in the meat's juiciness.
Once the chop has a nice crust, we transfer it to a baking dish, pouring warm marinade over it. We place the dish in the preheated oven, allowing the chop to bake for about 30 minutes. It is important to baste and turn the meat occasionally to ensure it browns evenly and cooks properly. Once the chop is ready, we remove it to a platter and let it rest for 15 minutes so the juices can redistribute.
In the meantime, we take care of the puff pastry, which should be well thawed. We blanch the cabbage leaves, whether pickled or fresh, for a few minutes, drain them, and let them cool. Then, we wrap the chop in the cabbage leaves, which will add a delicious flavor and interesting texture to the dish.
On two-thirds of the length of the pastry sheet, we make cuts at 3 cm intervals using a ruler and a sharp knife. We place the chop wrapped in cabbage on the smooth side of the pastry, and then bring the cut side over the meat, carefully stretching the sheet to create a lattice appearance. We trim the excess pastry and seal the edges of the puff pastry with a little water, pressing with our fingers to ensure a good seal.
We place the prepared dish on a baking sheet lined with parchment paper. We brush it with a lightly beaten egg yolk diluted with a little milk, being careful not to brush the cut parts, as the pastry will not unfold properly during baking. We sprinkle a little coarse sea salt for added flavor and texture.
We place the baking sheet in the preheated oven and let it bake for 25-30 minutes at a moderate heat, or until the pastry turns golden and crispy. Finally, we serve the dish sliced while it is warm, and we can pair it with a fresh salad or pickles, which will perfectly complement the rich flavors of the chop. This recipe is not just a meal, but a true culinary experience that will surely impress anyone.
After we finish rubbing the chop, we place it in a covered dish and let it marinate in the refrigerator for at least an hour. If we have time, ideally, we should let the meat absorb the marinade flavors from evening until morning, turning it occasionally for even marination. After it has been refrigerated, we prepare to cook it. We heat a pan with oil and fry the chop, turning it on all sides just enough to form an appetizing crust that will seal in the meat's juiciness.
Once the chop has a nice crust, we transfer it to a baking dish, pouring warm marinade over it. We place the dish in the preheated oven, allowing the chop to bake for about 30 minutes. It is important to baste and turn the meat occasionally to ensure it browns evenly and cooks properly. Once the chop is ready, we remove it to a platter and let it rest for 15 minutes so the juices can redistribute.
In the meantime, we take care of the puff pastry, which should be well thawed. We blanch the cabbage leaves, whether pickled or fresh, for a few minutes, drain them, and let them cool. Then, we wrap the chop in the cabbage leaves, which will add a delicious flavor and interesting texture to the dish.
On two-thirds of the length of the pastry sheet, we make cuts at 3 cm intervals using a ruler and a sharp knife. We place the chop wrapped in cabbage on the smooth side of the pastry, and then bring the cut side over the meat, carefully stretching the sheet to create a lattice appearance. We trim the excess pastry and seal the edges of the puff pastry with a little water, pressing with our fingers to ensure a good seal.
We place the prepared dish on a baking sheet lined with parchment paper. We brush it with a lightly beaten egg yolk diluted with a little milk, being careful not to brush the cut parts, as the pastry will not unfold properly during baking. We sprinkle a little coarse sea salt for added flavor and texture.
We place the baking sheet in the preheated oven and let it bake for 25-30 minutes at a moderate heat, or until the pastry turns golden and crispy. Finally, we serve the dish sliced while it is warm, and we can pair it with a fresh salad or pickles, which will perfectly complement the rich flavors of the chop. This recipe is not just a meal, but a true culinary experience that will surely impress anyone.
Ingredients
-1 kg pork chop, boneless, in one piece -1 package puff pastry (400 g) -5-6 large cabbage leaves, pickled or fresh -1 tablespoon fresh/dried thyme, finely chopped -1 tablespoon fresh/dried marjoram, finely chopped -1 tablespoon fresh/dried sage, finely chopped -100 ml olive oil -2-3 tablespoons French mustard (which includes whole mustard seeds in the content) -1 egg yolk + 1 tablespoon milk, for brushing -salt -pepper -oil -coarse sea salt