Mad Butcher's Butcher Est. 1971

+09 521 0903

Stuffed pork loin chops

INGREDIENTS

- 3 Tbsp Olive oil
- 2 Bacon rashers
- ½ Onion
- ½ cup Breadcrumbs
- 1 Tbsp Sage
- ½ cup Green apple
- 1 to taste Salt & freshly ground pepper
- 2 Tbsp Natural yoghurt
- 4 Pork loin
Serves :
Cooking time:

METHOD

  1. Preheat oven to 180 deg C. Heat 1 tablespoon of olive oil in a small pan and gently cook bacon and garlic until tender.
  2. 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.
  3. Take a sharp knife and make an incision in each pork loin chops, about 3cm long along the bone.
  4. 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.

Recipe from eatwell.co.nz 

RELATED RECIPES

Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Roast chicken and caramelised alliums

Roast chicken and caramelised alliums

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...