Butterfly Steaks with Cheese Filling

(*) The pork steak should be cut from the chop. However, the first separation cut is not pulled all the way through, but only the second. Folding it over will then create a steak that has twice the working surface.

Unfold the pork chops and season with pepper and salt. Place the cheese on top, as well as the sage leaves. Fold closed, pin with wooden pins and roast in hot clarified butter for 6-8 min on each side.

Rinse the chicory and cut into wide strips. Cut the green of the shallots into tender strips as well. Heat butter in a saucepan and briefly sauté the chicory and greens in it until soft. Season with iodized salt and pepper. Pour in whipping cream and sauté briefly.

Arrange the steaks on plates together with the vegetables, sprinkle with chopped onions and chive rolls.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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