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Pork Chop with Apple
July 2014
Reading time 3

This pork chop recipe is a great way to add a bit of extra flavour to any barbecue you might have this summer.

They taste wonderful with minted new potatoes and a fresh green salad with light vinaigrette

Peel the apples and grate them into a bowl.

Dice the pancetta and chop the sage and rosemary, add these to the apple.

Using a sharp knife cut horizontally into the loin of the meat (that’s the round lean piece of the chop) and try to create a pocket to put the apple stuffing into.

Place the apple stuffing mixture into a sieve and push the juice out with the back of a spoon. Mix thoroughly with the butter.
Stuff the chop with the apple mixture, but be careful not to over stuff! Season the meat with salt and pepper then drizzle a little olive oil over the chop.

Place the chops on the barbecue or into a pre-heated non stick pan, cook for 4-5 minutes on each side. When the pork is cooked rest for 1 minute then serve.

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