For a mouth-watering meal, serve up these succulent mozzarella and sage pork chops, wrapped with crispy prosciutto and served with a creamy white bean puree.
- Heat half the oil in a frying pan over medium heat. Add the garlic and cook, stirring, for 1 min. Add beans, rosemary, stock and 1/4 cup (60ml) water. Simmer for 10 mins, adding more water if required. Stir through lemon juice. Season with salt and pepper. Set aside to cool slightly. Use a stick blender or food processor to puree the bean mixture.
- Meanwhile, use a sharp knife to make a pocket in each pork chop between the bone and the rind. Divide the tomato and mozzarella among the pockets.
- Place 2 pieces of prosciutto, overlapping horizontally, on a clean work surface. Lay the thickest part of the chop in the middle. Top with 3 sage leaves. Tightly wrap prosciutto around the chop. Repeat with remaining prosciutto, pork chops and sage.
- Heat the remaining oil in a large frying pan over medium heat. Cook the pork chops for 3 mins each side for medium or until cooked to your liking. Divide bean puree among serving plates. Top with the pork and serve with rocket salad and lemon wedges.
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