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Double cut stuffed pork chops with simple cherry tomato sauce
Ingredients
- 2 double cut pork chops
- 2 cloves garlic, chopped
- ½ tsp oregano
- ½ tsp paprika
- 1 thick slice gammon, chopped into fine dice
- 1 thick slice spicy salami, chopped into fine dice
- 200g provolone cheese, chopped into fine dice
- 1 egg
- 1 tbsp pine nuts (Lamb Brand)
- 1 handful fresh spinach
- 1 jar tomato polpa (Star)
- 1 chopped onion
- 2 cloves garlic chopped
- 100g cherry tomatoes
- Olive oil
- Fresh seasoning
- Chopped basil and parsley
Method
Heat a spoon of oil in a sauce pan and cook the garlic for 1 min. Add the spinach, salt, pepper, oregano and paprika, cook until the spinach has wilted. Remove from the heat and allow to cool completely. When completely cold stir in the chopped ham and salami, the eggs and the cheese. Place the pork on a chopping board and cut a slit horizontally to the bone, open the steak flat. Fill with the stuffing and close the pork chops again, secure with a few tooth picks. To cook, seal the pork chops in a spoon of olive oil until browned. Transfer on to a baking tray and bake for 15 minutes in a hot oven. To prepare the sauce, cook the onion and garlic for 1 minute in olive oil. Stir in the cherry tomatoes, and the tomato polpa, cook for a few minutes. Stir in the chopped herbs. Serve the pork with the tomato sauce, with a side salad and potatoes of your liking.
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