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 https://bit.ly/2cesuBL. Totally worth the extra effort! #braai #porkchops #stuffedchops #springishere #sabloggers #safoodies #foodiez #happyfridayfolks #fungifreak #foodieblogger #freshmushrooms #foodblognation #wowfood #mouthwateringfood #yummyyyyyy #delicousfoodies #lovemushrooms #southafricanfood
Ingredients
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
Method
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.