Stuffed pork chops with leek and butternut squash...

It's been ages since we had pork chops for dinner. I didn't want to just 'fry them' (can turn out sometimes very 'tough' and chewy if the meat itself isn't the best...), I wanted something different, something more 'adventurous'. After looking for a recipe online I've stumbled upon this one, and seeing as I had all the ingredients already at home I decided to give it a try. The result was great (slightly difficult to make a 'pocket' in a pork chop, but not impossible ;) ). This dish gave me few ideas for the future and I'll definitely will be experimenting with different stuffing.
PS. It was surprisingly 'light' dish for a pork....

The recipe comes from and the below quantities are for 1 person.

How to make it...

- 1 pork chop
- 2 teaspoon butternut squash, finely chopped
- 3 teaspoon leeks, finely chopped
- 3 teaspoon olive oil
- salt and freshly ground black pepper

Preheat the oven to 220 C. Cut a pocket length ways along the pork chop and set aside. To make the stuffing, gently sauté the butternut squash and leeks in two teaspoons of the olive oil until soft. Season with salt and freshly ground black pepper. Push the stuffing inside the pocket in the pork chop and seal with a toothpick. Heat the remaining teaspoon of olive oil in an ovenproof frying pan and fry the stuffed pork chop for 1-2 minutes on each side. Transfer to the oven for four minutes or until cooked through. Serve immediately.


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