Season the chop pockets with salt, season with pepper and spread with a little mustard. Peel and chop the apple and onion, steam in butter for six minutes until soft. Cool, then mix with parsley, egg, breadcrumbs and the spices. Fill the mixture into the pockets, close them with wooden skewers or sew them up.
Fry the chops in hot oil for two minutes on each side, pour in clear soup, cover and simmer gently for forty minutes.
The sauce can be thickened afterwards. It goes well with potato dumplings and red cabbage, or with potato and cucumber salad.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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