Source: Kitchen Workshop - Pork Ham and Bacon
4 thick chops (loin or boned chump)
salt and pepper
1 hard boiled egg
½ Tbsp (30 ml) homemade mustard
1 Tbsp (15 ml) green peppercorns
sprig of parsley
1-2 Tbsp (15-30 ml) butter
1 Tbsp (15 ml) fresh or dried rosemary and marjoram, mixed
- Cut off some or all of the fat along the edge of the chops and carefully cut a pocket into the meat from this side. Rub chops with salt and pepper. Roughly chop the egg and mix with mustard, drained peppercorns, finely chopped parsley and the dried herbs. Divide this mixture between the cops, and push into the pockets. Hold the stuffing in place with thin skewers or wooden cocktail sticks.
- Fry chops for 1 minute on either side in 1-2 Tbsp of butter on a high heat. Turn heat down a little and fry for a further 6-8 minutes on either side. Serve with white bread or boiled potatoes, mustard and a salad. Deglaze frying pan with a little stock if you want to serve gravy with the chops.
Serves 4
 |
