preheat the oven to 190c/170c fan/gas 5. cook
shallot in oil, in a pan, until soft but not
coloured. tip into bowl. add the herbs, bread and
lemon zest. blitz with a hand held blender until
the bread is crumbs. add the apple juice and stir
until evenly mixed.
using a small, sharp knife, make a horizontal cut in
the flesh of the chop, then fill the pockets with
the stuffing. put any leftover stuffing in a greased
oven prof dish and bake in the oven at the same time
as the chops.
fry the chops in a nonstick pan until browned on
both sides. transfer to roasting tin. you will need
to do this in two batches.
core the apple and cut into 8 wedges. cook the
wedges in the pan for 1 minute, turning over half
way through, then tuck them under the chops in the
roasting tin. bake in the oven for 15-20 mins.
Serving
Suggestions
serve with potatoes and cabbage or spring greens
Originally Submitted
6/3/2013
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