Semi-sundried tomato, mozzarella and sage pork chops with white bean puree

Recipes / Meat

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.

Recipe «Semi-sundried tomato, mozzarella and sage pork chops with white bean puree» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 tbsp olive oil, 2 cloves garlic, crushed, 2 x 400g cans cannellini beans, drained, rinsed, 2 rosemary sprigs, 1 cup chicken stock , 2 tbsp lemon juice, 4 x Coles Australian Pork Loin Chops, 1/4 cup semi-dried tomatoes, chopped , 50g mozzarella, sliced, 8 thin slices prosciutto, 12 sage leaves, Rocket salad, to serve, Lemon wedges, to serve.

Ingredients:

  • 1 1/2 tbsp olive oil 
  • 2 cloves garlic, crushed 
  • 2 x 400g cans cannellini beans, drained, rinsed 
  • 2 rosemary sprigs 
  • 1 cup chicken stock 
  • 2 tbsp lemon juice 
  • 4 x Coles Australian Pork Loin Chops 
  • 1/4 cup semi-dried tomatoes, chopped 
  • 50g mozzarella, sliced 
  • 8 thin slices prosciutto 
  • 12 sage leaves 
  • Rocket salad, to serve 
  • Lemon wedges, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.