Chops Stuffed with Herbs recipe
information
610 calories per serving
ingredients
4 x (150 g (5 oz) pork chops
1 onion
2 cloves garlic
4 sprigs fresh rosemary leaves
2 tablespoons Roquefort cheese
1 tablespoon chopped parsley
1 tablespoon chopped lovage or parsley
1 tablespoon chopped chives
2 tablespoons oil
salt
1 onion
2 cloves garlic
4 sprigs fresh rosemary leaves
2 tablespoons Roquefort cheese
1 tablespoon chopped parsley
1 tablespoon chopped lovage or parsley
1 tablespoon chopped chives
2 tablespoons oil
salt
method
1. Wash and dry the chops and -cut through the fat at 2.5-cm/l-in intervals. Using a sharp knife, loosen the meat at the bone so that the chops will cook evenly.
2. Finely chop the onion and garlic. Chop the rosemary. Mash the Roquefort cheese with a fork and mix in the onion, garlic and herbs. Cut an envelope in the thickest part of each chop, fill it with the herb mixture and secure with a cocktail stick.
3. Heat the oil in a large frying pan and fry the chops until brown on each side, seasoning with salt after turning. Reduce the heat and fry for a further 6 minutes each side.
Serve with: grilled or baked tomatoes and buttered new potatoes.
2. Finely chop the onion and garlic. Chop the rosemary. Mash the Roquefort cheese with a fork and mix in the onion, garlic and herbs. Cut an envelope in the thickest part of each chop, fill it with the herb mixture and secure with a cocktail stick.
3. Heat the oil in a large frying pan and fry the chops until brown on each side, seasoning with salt after turning. Reduce the heat and fry for a further 6 minutes each side.
Serve with: grilled or baked tomatoes and buttered new potatoes.
serving amount
serves 4
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