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Stuffed roast pork chops

Recipe from: 4/11/2002 12:00:00 AM
Ingredients 12
Servings 4


  • 8
    pork loin chops, about 2cm thick
  • 15
    lemon juice
  • 4
    ground coriander
  • 2
  • 60
    olive oil
  • 1
    large red pepper, finely chopped
  • 750
    chopped baby marrows
  • 250
    mushrooms, chopped
  • few sprigs fresh thyme
  • 560
    fresh white breadcrumbs
  • 45
    Dijon mustard
  • lemon slices


20-30 min

Preheat the oven to 180 °C.
Make a horizontal slit in each chop to for a pocket. Sprinkle the chops with lemon juice, coriander and salt. Heat 15ml of the olive oil in a large heavy based pan and brown the chops on both sides. Remove from the pan and set aside.
Wipe the pan and heat the remaining oil.

Sauté the red pepper, baby marrows, mushrooms and thyme until tender and the liquid has evaporated. Remove from the heat and stir in the breadcrumbs and mustard.
Spoon a little of the filling into each pocket and secure with coctail sticks. Spoon the remaining filling into a greased 20x25cm ovenproof dish, spreading it evenly.

Arrange the chops on top and bake for 20-30 minutes or until the chops are just done and tender.
Serve with lemon slices, a fresh salad and bread rolls with olive oil on the side.


Read more on: bake  |  pork

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