Home Cooking - Stuffed Pork Chops

Pork chops are such a crowd-pleaser. While there is nothing wrong with them simply pan-fried and served with a nice sharp Bramley Apple sauce, sometimes I like to ask the butcher to cut them thicker and stuff them. This recipe is for a sausage and breadcrumb stuffing. It keeps the meat nice and moist. It takes no time to prepare it and you can roast some vegetables in the oven at the same time as it cooks.

INGREDIENTS for dinner for two

Two thick NI Pork loin chops. Get the butcher to make pocket in each one, or cut an opening in the side to make the space yourself.

Two pork sausages

Half of a small onion, finely chopped

25g/10z breadcrumbs

25g butter

1 finely chopped sage leaf or a tsp of dried sage

Pinch of finely chopped red chilli (optional)

1 tbsp vegetable oil.

Salt and pepper

METHOD

Preheat the oven to 180 degrees C or 160 degrees Fan Oven

Fry the onion gently in a knob of the butter. Let it cool while you are taking the skin off the sausages. Mash them up and mix in the onion, breadcrumbs, herbs and seasoning.

Place the chops in an ovenproof dish which has had 1 tbsp vegetable oil poured in. Fill the chop cavities with the stuffing. Don’t worry if some falls out, it will go nice and crispy.

Cook in the oven for 25-35 minutes depending on the thickness and your oven. Check after 25 minutes. Cover the dish with tin foil if the chops are getting too crispy.

Some people brown the chops on both sides in the pan before putting them into the oven. I don’t think there is any need, but feel free to do this and reduce the cooking time by 5 minutes.

Find more recipes at www.nipork.com