Rinse the Pork Chops under cold running water and pat dry with kitchen paper. With the point of a small, sharp knife cut a deep pocket sideways into the centre of the Chops.
Mix the cubes of toasted bread with the cheese until it has reached a smooth consistency and stuff equal quantities into each pocket fastening with toothpicks. Season the Chops with a little salt and more generously with pepper then brush on each side with oil.
Preheat a large, heavy based frying pan over a medium heat and cook the chops for 4-5 minutes without touching, then turn and cook for the same length of time on the other side. Remove the Chops and rest them in a warm place for 5 minutes.
In the same pan sauté the leeks and season serving them on top of the Pork Chops.
Serve with baked potatoes and sour cream.
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