Stuffed pork loin chops
Chops have always been a Kiwi staple - they're very versatile and can be coated, stuffed or braised, depending on the cut.
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|3 tbsp||Olive oil|
|½ cup||Green apple|
|2 tbsp||Natural yoghurt|
|1 to taste||Salt & freshly ground pepper|
- Preheat oven to 180 deg C. Heat 1 tablespoon of olive oil in a small pan and gently cook bacon and garlic until tender.
- Transfer finely chopped bacon rahers and finely chopped onion to a bowl and mix with fresh breadcrumbs, finely chopped sage, salt and pepper, grated green apple (skin on) and just enough yoghurt to loosely bind the stuffing together.
- Take a sharp knife and make an incision in each pork loin chops, about 3cm long along the bone.
- Heat a frying pan over a high heat with 2 tbs olive oil and quickly brown the chops on both sides. Transfer to a baking dish and continue to cook for 20 minutes or until chops are cooked through.
This dish is best matched with
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