Crumbled stuffed chops with pineapple sticks

By Faeza
02 September 2016

Crumbed stuffed pork w pineapple sticks


3 spring onions chopped

zest of 1 lime

250 g baby spinach, chopped

45 ml (3 T) chopped parsley

125 ml (½ c) cream cheese


4 pork chops, 3 cm thick, rind removed and fat trimmed

salt and pepper

corn flour

2 eggs, beaten

500 ml (1 c) dry breadcrumbs

oil for shallow-frying

Pineapple sticks

1 pineapple, peeled and cut into wedges

5 ml (1 t) oil

5 ml (1 t) sugar


125 ml (½ c) each castor sugar and water

10 ml (2 t) rice wine vinegar

2 red chillies

zest of 1 lime

8 mint or basil leaves leaves, chopped


Preheat the oven to 180°C.

STUFFING: Mix all the ingredients for the stuffing.

MEAT: Cut a pocket into the meaty side of each pork chop, season with salt and pepper and spoon some filling in the pocket. Secure with tooth picks.

Roll each pork chop in corn flour, then in egg, then in crumbs. Place in the fridge for 15 minutes.

Fry in shallow oil till brown on both sides. Place the chops on to a baking sheet and oven-roast for 10 minutes until the chops are done inside.

PINEAPPLE STICKS: Thread each wedge on to a kebab skewer and place on a baking sheet. Drizzle with oil and some sugar. Oven-roast until slightly caramilized.

SYRUP: Heat all the ingredients together until the sugar is dissolved.

TO SERVE: Place a chop on a plate, arrange the pineapple sticks on the side and drizzle with some of the syrup.