Stuffed chops

4 pork chops 2 cm thick

2 slices of smoked ham

15 g pine nuts

50 g long grain rice

pinch of turmeric

a pinch of cinnamon

2 h. l. chopped parsley

1 h. l. sliced sage greens

salt and freshly ground black pepper

2 nectarine

1 beaten egg

50 g butter
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50 ml pineapple juice

50 g sugar

1 h. l. wine vinegar

coriander

Preheat the oven to 190C.

In prepared chops with a sharp knife make a deep cut to the pocket, which will be laid stuffing. At this time in a frying pan fry the ham with the nuts until golden brown. Boil the rice until tender, adding water turmeric. Put the rice in a bowl, mix it with fried ham and pine nuts, mix the mass by adding a milled parsley, sage, cinnamon, salt and pepper. Half a nectarine Chop and add to the stuffing. The rest of nectarines split into halves, cut into slices and set aside.

Fill chops cooked with minced meat, fasten with a toothpick incision. Preheat a frying pan half the butter and fry it chops on both sides until brown. Pour onto a refractory dish and pour pineapple juice, by saving 2-3 tablespoons. Cover the dish with foil and place in oven for 40 minutes.

Heat the remaining butter in a pan, sprinkle in sugar in it, pour the remaining pineapple juice. Stirring constantly, dissolve the sugar in butter. Reduce heat to low, add to the pan nectarine slices. Mixture to warm up until nectarines not soften, and the sauce has become a glazurepodobnuyu mass. Add a little liquid from the chops, vinegar and stir the sauce. When submitting Put the steak on a plate, pour the sauce and garnish with fresh coriander.