Pork Chop Stuffed with Apple and Pancetta
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.
