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Stuffed Pork Chops served with Caprese Salad


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For 2 servings:

2 pork chops, approx 300g each 
200g Salsiccia, casings removed
100g Taleggio cheese, diced
½ cup diced bread, toasted
250ml dry white wine, Marsala or Sherry
60ml cream
1 onion half, minced
1 celery stalk, finely diced
1 garlic clove, minced
2 teaspoons olive oil, divided in half
2 tablespoons Italian parsley, chopped

For the sauce
2 teaspoons olive oil
60ml chicken stock 
60ml cream
Salt and pepper
Chopped fresh parsley to garnish

For the Caprese Salad
1 packet fresh basil
1 packet Burrata cheese
1 box San Marzano tomatoes, cut into halves
Extra virgin olive oil
Truffle oil (optional)
Sea salt and freshly cracked black pepper

Cooking Method

  1. Pour 2 teaspoons of oil in a medium frying pan and add the onions, garlic and celery. Cook till soft but not brown. 
  2. Crumble in the sausage and fry until cooked, stirring occasionally. 
  3. Add the toasted diced bread and cream. Turn off the heat  and add Taleggio and parsley. Then leave to cool.
  4. Turn oven on to 200°C.
  5. Lay one pork chop on a cutting board. Using a sharp knife, insert the tip into the fat side of the chop, opposite the bone. Carefully work the knife through the middle of the meat, creating a pocket. Make sure you do not cut all the way through the chop. Using a teaspoon, spoon the cooled filling into the chop. Be generous, this is not called a stuffed pork chop for nothing!
  6. Season both sides of the meat with salt and pepper. Repeat with the other chop.
  7. In an ovenproof pan, heat 2 teaspoons of olive oil. Lay the pork chop in the pan and cook for about 2 minutes per side. Add stock, wine and put the pan in the oven for about 10 minutes.
  8. Remove from the oven, put the pork chops on plate and let them rest for 10 minutes. Meanwhile, put the hot pan back on the hob, add the cream, season with salt and pepper and stir. Plate the chops, pour the sauce over the meat and serve with the polenta and salad!  

For the Caprese Salad

  1. On a large platter, arrange tomatoes and tear Burrata cheese into chunks. Roughly tear basil leaves and scatter all over.
  2. Sprinkle with sea salt and freshly cracked pepper. Drizzle with extra virgin olive oil and truffle oil. 

Recipe by Chef Vivian Pei


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