Sink your teeth into these

Spring, sunshine, braai – so brilliantly South African! But this year forgo ordinary chops and wors for Stuffed and Braaied Pork Chops with Spinach, Mushrooms & Feta Totally worth the extra effort! #braai #porkchops #stuffedchops #springishere #sabloggers #safoodies #foodiez #happyfridayfolks #fungifreak #foodieblogger #freshmushrooms #foodblognation #wowfood #mouthwateringfood #yummyyyyyy #delicousfoodies #lovemushrooms #southafricanfood


2tbsp olive oil, plus extra for drizzling

4 cloves garlic, chopped

340g Portabellini mushrooms, rough chopped

¼ cup spring onion, finely chopped (white and green parts)

450g baby spinach leaves

salt and pepper to taste

½ cup feta cheese, crumbled

⅓ cup Panko breadcrumbs

200-250g pork loin (cut into chops) or thick cut pork chops (double chops), cut in the middle of each chop

herb or seasoning salt of your choice


1 Heat 2tbsp olive oil in a medium skillet over medium-high heat.
2 Add chopped garlic and sauté until fragrant, 60-90 seconds.
3 Add chopped mushrooms and spring onion and brown for 3-4 minutes.
4 Add the spinach to the pan, wilting it down.
5 Season to taste with pepper and salt (go easy on the salt, the feta is a salty cheese).
6 Remove from heat, add the feta and mix to incorporate.
7 Let the stuffing rest for 5 minutes, then add enough panko crumbs to absorb any excess moisture released from the spinach.
8 Stuff each chop and close with toothpicks.

9 Drizzle the stuffed chops with olive oil and sprinkle with ground black pepper and herb or seasoning salt of your choice.
10 Braai for 25-30 minutes, flipping halfway through. Let rest for 5-10 minutes before removing the toothpicks and serving.