Roast Pork Chops Stuffed With Dried Tomato, Basil, Parmesan And Pine Nuts Recipe

Ingredients

• 1 glass (370 ml) dried tomatoes in oil
• 50 g Pine nuts
• 40 g Parmesan cheese
• 1 Pot of basil
• 50 g Breadcrumbs
• 7-10 Tbsp Salt
• 7-10 Tbsp Pepper
• 4 Shallots
• 1 Garlic clove
• 4 Tomatoes
• 200 g Celery
• 2 kg Pork loin (boneless)
• 4 TABLESPOONS Oil
• 50 ml dry white wine
• 400 ml Vegetable broth
• 1 kg green asparagus
• 2 TABLESPOONS Butter or margarine
• 2 TABLESPOONS Flour
• 2 TABLESPOONS clarified butter
• 7-10 Tbsp grated nutmeg
• 7-10 Tbsp Kitchen yarn