Pork Chop Stuffed with Mushrooms

Place the pork chop between two sheets of film, and flatten with a mallet until 1cm thick. Cut a slit down the rind side of the chop to make a pocket.
Fry the sliced mushroom in the oil along with the chilli flakes until nicely softened, and once cool enough to handle, stuff into the pocket of the pork chop. Fry the stuffed pork in a little more olive oil for 5 minutes on each side, or until golden. Add the soy sauce and honey, and cook for 2 minutes more to create a nice glaze, then leave to rest and serve with fries.

30 mins

1 serving

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