Stuffed pork chops
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- 1 shallot, chopped
- 1 tbsp olive oil
- 2 level tsp mixed dried herbs (or 1 tbsp fresh thyme leaves), chopped
- 50g bread, torn into small pieces
- Zest of 1/2 lemon, finely grated
- 75ml apple juice
- 4 Asda Pork Chops
- 1 large Granny Smith apple
- New potaotes, to serve
- Spring greens or cabbage, to serve
Pre-heat the 190C/170C Fan/Gas 5. Cook the shallot in the oil, in a pan, until soft but not coloured. Tip into a bowl. Add the herbs, bread and lemon zest. Blitz with a hand-held blender until the bread is in crumbs. Add the apple juice and stir until evenly mixed.
Using a small, sharp knife, make a horizontal cut in the flesh of each chop, then fill the pockets with the stuffing. Put any leftover stuffing in a greased ovenproof dish and bake in the oven at the same time as the chops.
Fry the chops in a non-stick frying pan until browned on both sides. Transfer to a roasting tin. You will need to do this in 2 batches.
Core the apple and cut into 8 wedges. Cook the wedges in the pan for 1 minute, turning over halfway through, then tuck them under the chops in the roasting tin. Bake in the oven for 15-20 minutes.
Serve with potatoes and cabbage or spring greens.