Eight Bells

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Sunday, July 23, 2006

Stuffed Pork Chops In Bacon

This recipe serves two, just increase the number of pork chops to suit and make a little extra stuffing etc.

Slit your pork chops down one side so you have room to stuff them leaving about a 1cm 'hinge' on one side.
In a blender put 6 prunes, 6 sun dried tomatoes, a piece of blue cheese about the size of a matchbox and a tablespoon of chopped parsely. Blend.
Stuff each chop and wrap with streaky bacon.
Cook in a preheated oven at 180C/355F for 40 mins turning once. Bacon will become quite brown and crisp but pork will stay moist and tender.
Serve with potato fritters, baked apple and tomatoes and raw baby spinach leaves.

Boil 3 medium size potatoes until just done. Allow to cool and grate into a bowl.
Add 2 tablespoons of chopped parsely, 1/2 a finely diced onion, 1/2 a lightly beaten egg and salt & pepper. Mix and form into fritters. Fry in a little olive oil. Yum.


At 4:21 PM, Blogger startrekker said...

Last time I made a little extra stuffing, let me tell...oh sorry, wrong blog.


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