Name: Stuffed roast pork chops
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 8.00 pork loin chops; 15.00 ml lemon juice; 4.00 ml coriander ground; 2.00 ml salt; 60.00 ml fresh chillies 573; 1.00 red pepper large, finely chopped; 750.00 ml baby marrows chopped; 250.00 g mushrooms chopped; 0.00 fresh thyme sprigs; 560.00 ml breadcrumbs white; 45.00 ml Dijon mustard; 0.00 lemon slices

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Ingredients (12)

8.00	pork — loin chops
15.00 ml	lemon juice
4.00 ml	coriander — ground
2.00 ml	salt
60.00 ml	fresh chillies — 573
1.00	red pepper — large, finely chopped
750.00 ml	baby marrows — chopped
250.00 g	mushrooms — chopped
0.00	fresh thyme — sprigs
560.00 ml	breadcrumbs — white
45.00 ml	Dijon mustard
0.00	lemon — slices

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Method:

Preheat the oven to 180 &degC.

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.