Pork Cutlets in Cabbage with Smoked Ham

Pork Cutlets in Cabbage with Smoked Ham. Today I am preparing cutlets wrapped in sauerkraut packets. If you don’t have sauerkraut, you can make all this with regular cabbage or even kale if you prefer it. You just have to briefly blanch the cabbage or kale leaves to soften them.
The problem with cutlets is that they tend to be dry after roasting, but prepared this way they are extremely juicy and tender.

Necessary food items:
– 8 boneless pork chops
– 8 cabbage leaves
– 8 sheets of smoked ham
– mustard
– 3 teaspoons of ground pepper
-1 teaspoon of salt
– 1 teaspoon of granulated garlic
– 1 teaspoon of dried thyme
– 150g of corn grits

The preparation process is very simple.
We spread the cutlet with mustard, put the ham on the spread side and wrap it like a packet in the cabbage. Arrange the twisted cutlets in a fireproof bowl, cover with foil and bake at 180°C until it boils, then reduce the temperature to 150°C and bake for about 2-2.5 hours.
We serve with potatoes or a side dish of corn grits

Good appetite