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Stuffed Pork Chops with Pasta Bows

ingredients

serves 4
15 ml (1 tbsp) oil
1 small onion, peeled and finely diced
50 g (2 oz) mushrooms, washed and finely chopped
2.5 g (1/2 tsp) dried or 2 g (1 tsp) chopped fresh sage
2 g (1 tsp) freshly chopped parsley
2.5 g (1/2 tsp) grated lemon rind
salt and freshly ground pepper
15 g (1 tbsp) fresh white breadcrumbs
4 thick pork chops
450 ml (3/4 pt) Concentrated Tomato Sauce
225 g (8 oz) pasta bows
25 g (1 oz) butter
freshly grated nutmeg
bunch watercress

method

1. Heat the oil and cook the finely diced onion over a low heat for 4 minutes, add finely chopped mushrooms and cook for a further 2 minutes.

2. Add sage, parsley, lemon rind, salt and pepper to the breadcrumbs in a small mixing bowl. Tip the onion and mushrooms into the bowl and mix well.

3. Cut a slit in each chop at the fat end. Fill the slit with the onion and mushroom stuffing. Put the chops under the grill for 4 minutes each side. Dry on kitchen paper to remove excess fat.

4. Arrange the chops in an ovenproof dish, pour over the tomato sauce, cover with foil and bake for 25 minutes at 180°C (350°F) Gas 4.

5. Cook the pasta bows for about 10 minutes, drain and toss in melted butter. Add a shake of pepper and nutmeg.

6. Serve the bows and chops garnished with watercress.

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