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Semi-sundried tomato, mozzarella and sage pork chops with white bean puree
Semi-sundried tomato, mozzarella and sage pork chops with white bean puree
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in savory prosciutto-wrapped pork chops filled with mozzarella and sage, paired with a velvety white bean puree for a delectable dining experience.
Ingredients:
  • Lemon wedges, to serve
  • 27.30 gm olive oil
  • 2 cloves garlic, crushed
  • 2 x 400g cans cannellini beans, drained, rinsed
  • 2 rosemary sprigs
  • 250ml chicken stock
  • 42.00 gm lemon juice
  • 200g pork loin chop
  • 62.50 ml semi-dried tomatoes, chopped
  • 50g mozzarella, sliced
  • 8 thin slices prosciutto
  • 12 sage leaves
  • Rocket salad, to serve
Instructions:
  • - Heat half of the oil in a frying pan over medium heat. Saute the garlic for 1 minute. - Add beans, rosemary, stock, and 1/4 cup (60ml) water. Simmer for 10 mins, adding more water if needed. - Stir in lemon juice, then season with salt and pepper. - Let it cool slightly before pureeing the mixture with a stick blender or food processor.
  • Using a sharp knife, carefully create a pocket in each pork chop between the bone and the rind, then stuff each pocket with a portion of tomato and mozzarella.
  • On a clean work surface, arrange 2 pieces of prosciutto overlapping horizontally. Place the thickest part of the chop in the center. Top with 3 sage leaves, then tightly wrap the prosciutto around the chop. Repeat this process with the remaining prosciutto, pork chops, and sage leaves.
  • In a large frying pan over medium heat, heat the remaining oil. Sear the pork chops for 3 minutes on each side for medium doneness or to your preferred level. Serve the bean puree on plates, top with the pork, and accompany with rocket salad and lemon wedges.

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