Stuffed Pork chops: 4 tbsp ricotta cheese, 4 sun dried tomatoes - those preserved in olive oil, pile of washed sage leaves, 1 tbsp capers. . Mix all of the ingredients using about 5 fine chopped sage leaves. Make a slice in the side of each chop to create a pocket and stuff the filling inside. Secure with a wet toothpick. Brush each chop with olive oil and season with salt and pepper. Lay a bed of sage leaves in the pan for each chop and fry them gently. Cook until browned and meat just cooked through turning once. Serve with roasted vegetables, (red/green capsicum, kumura, potato, carrots, pumpkin ) cut into smallish chunks and smothered with olive oil and salt and pepper. Steamed silverbeet or beans smothered in butter for a green side...
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