Stuffed pork ribs  

Stuffed pork ribs are a typical recipe of the province of Ragusa. It is a very rich and tasty dish, which will have the place of honor on Sunday tables. The meat is opened in pocket and stuffed with sausage and cheese. Of course, you can not say that it is a diet dish, but how good is it? The stuffed pork ribs are prepared starting from the ribs that must be cut into a pocket shape in which we will add the crumbled sausage that we will brown with oil and chopped spring onions. Here are the steps for the recipe of stuffed pork ribs.

Ingredients

4 pork chops on the bone

300 g crumbled sausage, removed from casing

4 tablespoons toasted breadcrumbs

1 egg

3 tablespoons grated cheese

2 spring onions

4 tablespoons brandy

1\2 teaspoon nutmeg

1 tablespoon chopped fresh parsley

salt

For breading

100 g flour 

1 beaten egg

150 g breadcrumbs

Procedure

From the butcher, have the chops cut so that you get a pocket.

Prepare the filling by crumbling the sausage and browning it with 2 tablespoons of olive oil and chopped spring onions. Deglaze with brandy. Cook for 5 minutes over low heat and set aside. Toast the breadcrumbs in a nonstick pan with 1 tablespoon of olive oil and a pinch of sugar (it will enhance the scent), then set aside. In a bowl mix the browned sausage, breadcrumbs, grated cheese, whole egg and nutmeg. Fill the ribs, stop opening with a toothpick. Pass the ribs in flour, beaten egg and breadcrumbs. Fry the ribs, over low heat with the lid, so that they cook evenly. Serve hot.

Note

Pork cordon bleu are perfect for enjoying meat in an appetizing way and you can safely replace pork with chicken breasts or veal slices.