Cutlets stuffed with cabbage

4 pork chops, 500 g sauerkraut, 4 large cloves garlic, 1 onion, salt

Cut the loin with a sharp knife pocket, run off, fill and sutured. Filling: Cabbage drain, přisolíme, add finely chopped onion and crushed garlic. After filling the hole up bag with this mixture, the meat with salt and pepper and abruptly fry in hot oil. Add 2 dl of water and let it braise for about 20 minutes. Meat juices poured over the plates, which originated in the suffocation and served with potatoes or mashed potatoes.