recipes
Stuffed thick cut pork chops bacon-Parmesan potatoes, broccoli salad
2023-05-25
Ingredients
- 1 Double cut pork chop
- 4 spoons Honey-Mustard sauce (Thomy)
- 200g shredded cheddar cheese
- 2 slices gammon
- ½ tsp Garlic powder
- ½ tsp chopped fresh rosemary
- Salt & pepper
- 10pcs cooked baby new potatoes
- 3 slices streaky bacon
- 1 onion finely chopped
- 1 tub fresh cream
- 3 spoons grated parmesan cheese
- 1 small broccoli cut in florets and blanched
- Handful crushed roasted almonds
- Extra virgin olive oil
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Method
Place the pork chop on a flat work surface, hold flat with the palm of your hand and cut an insert in the centre of the pork steak. Brush inside with the mustard sauce, push in the gammon, cheese, rosemary and garlic powder. Secure with toothpicks and seal in a hot griddle pan. Transfer onto a roasting pan, brush with the mustard sauce and finish cooking in a preheated oven.
Meanwhile prepare the Parmesan potatoes. Peel the onion and chop finely together with the bacon. Cook in a couple of spoons of olive oil until onion is soft and bacon starts to crispen slightly. Cut the potatoes in half and add to the pan, season with salt and pepper, stir in the cream and parmesan cheese, simmer until sauce thickens.
Season the broccoli florets with salt and pepper, drizzle with olive oil and mix with crushed almonds
Serve the pork steak accompanied by the broccoli salad and Parmesan potatoes
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