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Chops Stuffed with Herbs

610 calories per serving

ingredients

serves 4
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

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.

What did you think?

10 people have helped to review this recipe. Thankyou!

Chops stuffed with herbs
posted by Mary Leopard @ 02:51PM, 11/16/10
Pretty good, although as I didn't have roquefort cheese I used philedelphia, which seemed to work fine.
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