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Ingredients
Pork chops:
45 ml olive oil
1 onion, finely chopped
1 clove garlic, crushed
4 sage leaves, chopped
250 ml Spekko brown saman rice
250 ml Nederburg Ingenuity white blend
250 ml chicken stock
30 g dried cranberries
100 g feta cheese, crumbled
Salt & freshly ground black pepper to taste
4 thick pork chops, fat trimmed
30 ml butter
Mustard cream:
250 g LANCEWOOD® Cultured Cream
2 spring onions, finely chopped
Salt & freshly ground black pepper to taste
45 ml wholegrain mustard
15 ml Huletts castor sugar
Method
Pork chops:
Preheat the oven to 180°C. Heat 15 ml olive oil in a pan. Add the onion and garlic and sauté until the onions are soft. Stir in the sage and rice. Add the wine and stock and leave to cook until the rice is tender. Remove from the heat. Add the cranberries and feta and season with salt and black pepper. Cut a slit into the pork chops to make a pocket for the stuffing to go into. Stuff the pork chops with the rice mixture. Season with salt and black pepper on both sides. Add the remaining olive oil to a pan along with the butter and heat until melted. Brown the pork chops in the pan for two minutes on a side. Add the chicken stock, cover and leave to simmer until the pork chops are cooked through.
Mustard cream:
Mix together the LANCEWOOD® Cultured Cream, spring onion, salt and pepper, mustard and sugar. Serve a dollop onto the pork chops.
As seen in Celeb Feasts with Zola Nene, in proud association with LANCEWOOD®