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Prune and Tomato Stuffed Pork Chops, Lentils and Braised Cabbage

PRUNE & TOMATO STUFFED PORK CHOPS, LENTILS AND BRAISED CABBAGE

Going around my local supermarket one day, looking for inspiration for dinner I came across these lovely pork chops that just screamed out to be stuffed. I had never tried to stuff chops before, so this seemed like a good time to give it a go. The prunes and tomato stuffing were a perfect match and was sticky and thick enough that didn't run out all over the pan. I served them up with some nice green lentils and braised cabbage.

Here's what you'll need

Pork

  • 4 bone-in pork chops
  • 5 prunes
  • 2 roasted tomatoes (homemade or jarred)
  • 2 tbsp chopped pistachios
  • 1 small onion (minced)
  • 2 cloves garlic (minced)
  • 1 tsp mustard
  • 2 tbsp honey
  • ½ lemon (juiced and zested)
  • salt and pepper

Cabbage

  • 1 small head savoy cabbage (sliced)
  • 1 small onion (minced)
  • 2 cloves garlic (minced)
  • ½ cup white wine
  • 2 tbsp sugar
  • 2 tbsp red wine vinegar
  • salt and pepper

Green Lentils

  • 1 cup lentils (rinsed under cold water)
  • 2 cloves garlic (minced)
  • 1 small onion (minced)
  • 2 medium tomatoes
  • 1 tbsp mustard
  • 2 cups chicken stock
  • 1 cup white wine
  • salt and pepper
  1. toss the stuffing ingredients (minus the pork chops) into a small pan with a dash of water and simmer about 10 minutes to soften

  2. mash up with the back of the spoon to make a chunky puree, set aside to cool

  3. BEER BRAISED RIBS

  4. make a slit along the side of the pork chops almost to the bone, and stuff the now cooled stuffing inside and pop into the fridge to set up

  5. in the meantime, start your cabbage by frying up the onions and garlic in a small pot along with the cabbage until starting to brown slightly

  6. li> add the vinegar, white wine and sugar, season and simmer until cooked down and soft, about 15 minutes and most of the liquid is gone
  7. in the meantime, start your lentils by bringing the white wine and chicken stock to a boil, toss in the lentils and cook covered for about 15 to 20 minutes or until they're tender and the liquid is absorbed

  8. now sautee the onions and garlic until starting to brown

  9. toss in the tomatoes, mustard and cooked lentils

  10. season and simmer until most of the liquid is gone and it's ready

  11. now the chops, heat some oil in an oven-proof pan, season them well with salt and pepper on both sides and fry on one side until gold and browned and toss the pan into a preheated 350° oven for 5 to 8 minutes

  12. take them out and tent them with a bit of foil for a few minutes while you plate the rest up

  13. BEER BRAISED RIBS
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