Ingredients
For the mustard cream:
250 Grams Lancewood cultured cream
2 Spring onions (Finely chopped)
Salt and pepper
For the pork chops:
3 Tablespoons Olive oil
1 Onion (Finely chopped)
1 Garlic clove (Crushed)
4 Fresh sage leaves (Chopped)
1 Cup Spekko Brown Saman Rice
1 Cup Nederburg Ingenuity White Blend
1 Cup Chicken stock (Plus an extra cup)
30 Grams Dried cranberries
100 Grams Low fat feta cheese (Crumbled)
Salt and pepper
4 Thick pork chops (Fat trimmed)
2 Tablespoons Butter
Instructions
Preheat oven to 180C
Heat 1 Tbs olive oil in a pan, then add the onion and garlic, then sauté until onions are soft.
Stir in the sage and rice, then add the wine and stock and leave to cook until the rice is tender.
Remove from the heat and add cranberries, then add the feta and season to taste.
Cut a slit into the pork chop to make a pocket for the stuffing to go into.
Stuff the pork chop with the rice mixture, then season the chops on both sides with salt and pepper.
Add the remaining olive oil to a pan along with the butter and heat until melted.
Brown the pork chops in the pan on both sides, then add the stock, cover and leave to simmer until the pork chops are cooked through.
Mix together the cultured cream, spring onion, seasoning, mustard and sugar, then serve dolloped onto the pork.
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