We will get all the necessary ingredients and put them in one place so that during the cooking process we do not run around the kitchen, rummaging through cabinets and refrigerators, remembering where everything is)

First, chop the peeled onion turnip with thin feathers (half rings) and put them in a deep cup. Add a portion of granulated sugar, vinegar and salt to the onion. Turn it over with your hands so that the onion becomes soft.

Cut the red and green bell peppers into small slices-strips and put them in the onion. Mix it up. In principle, we have the filling ready. Now let’s do the meat.

Cut the meat pulp into thin plates. Beat off each plate with a hammer or pierce the meat using a tenderizer. Cut off the excess fat. Rub the pork with black pepper or other spices (any to your taste) and add salt.

Now we put the stuffing on the pieces of chops and roll them into rolls. Put the rolls on a preheated frying pan, pre-greased with oil (olive or sunflower). To make the rolls more ruddy, you can add 1-2 teaspoons of butter.

Fry pork rolls over medium heat until golden and crispy. They need to be turned over often to eliminate quenching and ensure uniform roasting. You do not need to cover the pan with a lid.

Serve the rolls to the table hot with any side dish. It’s very tasty! Bon Appetit!