How to cook
Cut the boneless chop along the side to get a deep pocket.
Chop the onion into thin crescents and put it to fry on a low stove for 10 minutes; the goal is to caramelize them. This is done by adding some sugar and a bit of water several times to fully evaporate each time.
Caramelizing the onions takes 20-30 minutes. To the caramelized onions, add the cleaned and sliced mushrooms, grated carrots, walnuts, salt, a little savory and black pepper. Remove them from the heat and mix with the sliced processed cheese.
Fill the chop with this stuffing and sew it closed. Move it into a greased tray. Pour the brandy over it, smear the meat with butter and put it to bake for 20-25 minutes at 356°F (180 °C).
Remove and sprinkle it with salt and paprika, cover with foil and put it to bake for about another hour or until ready. Move the baked chop to a warm platter and put the tray on the stove and add the wine.
Deglaze the tray, adding spices to taste and if desired, slightly thicken the sauce with a little diluted flour or starch.
Pour this sauce over the chop and serve.