Ingredients
15ml Olive Oil
1 onion, sliced
1 green apple, peeled, cored and diced
30ml brown sugar
15ml water
1/4 cup pecan nuts, toasted and chopped
5 sage leaves, chopped
5ml orange or lemon zest
125g Fairview Roydon Camembert
4 thin pork loin chops
Method
Heat the oil in a pan and cook the onion on a low heat until softened.
Add the apple, brown sugar and water and cook until softened.
Add the pecan nuts, sage, zest and camembert and mix well.
Season and set aside to cool.
Using a sharp knife, slice a pocket crossways into the pork chop and stuff with the cooled mixture, securing pockets with toothpicks if necessary.
Heat a greased pan and brown the chops on both sides.
Finish cooking in the oven at 200°C for 15 minutes or until the chops are cooked through.
Serve with creamy mashed potatoes and roast veggies.
Do you like this? Share It!
