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Stuffed Pork Chops with Parsley Dumplings

ingredients

serves: 4
4 pork chops
75 g Emmental cheese, sliced
8 sage leaves or 1/2 tsp dried sage
2 tbsp oil
2 onions, sliced
1 dessert apple, cored
salt and freshly ground black pepper to taste
600 ml dry cider
227 g frozen broad bean (fava bean)s
3/4 cup (75 g) 4 oz self raising (self rising) flour
pinch of salt
2 tbsp (1 oz) 25 g butter
1 tsp paprika
4 tbsp chopped parsley
4 tbsp water

method

1. Cut a pocket in the flesh of the pork chops and put a quarter of the cheese and sage into each.

2. Heat the oil in a flameproof casserole, add the chops and onions and fry until lightly browned.

3. Cut the apple into 8 slices. Place 2 slices on each chop and sprinkle lightly with salt and pepper.

4. Pour in the cider, bring to the boil and simmer for 30 minutes.

5. Meanwhile, make the dumplings.

6. Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs.

7. Stir in the paprika and parsley. Add the water and mix to a soft dough.

8. Knead lightly and form into 16 small dumplings.

9. Add to the pan with the broad beans, cover and simmer for 15 minutes.

Serve hot.

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