Lemon & Cider Stuffed Pork Chops
|Dried sage||1 Teaspoon|
|Onion||1 Small, peeled, finely chopped|
|Lemon rind||1 Teaspoon, finely grated|
|Egg||1⁄2 , beaten|
|Ground black pepper||To Taste|
|Parsley||1 Tablespoon, finely chopped|
Cut a slit in the skin of each chop to allow a pocket for stuffing.
Brown the chops on each side quickly under a preheated grill.
Mix the breadcrumbs, sage, onion, sultanas and lemon rind in a bowl with the egg, season well.
Stuff into the chops, arrange in a casserole and season well.
Pour over cider, cover and' cook in the oven.
Serve on a heated dish, garnished with chopped parsley.
Cider sauce may be thickened with cornflour and served separately.
Alternatively eight thin chops may be used, sandwich two with stuffing between and secure with a wooden cocktail stick.
Serve on a hot dish, garnished with chopped parsley or watercress.