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Italian Stuffed Pork Chops

Put a smile on your chops by giving them the Mediterranean treatment. Very easy and very tasty, they will get the thumbs up from all the family.


  • 4 x  8oz pork chops

  • 8 slices mozzarella  

  • 8 slices of sun-dried tomato in oil, sliced

  • 1 tsp thyme, freshly

  • 12 leaves basil, coarsely torn 

  • 1 tsp honey    

  • 1 tsp oregano, chopped 

  • 2 cloves garlic, crushed

  • 4 tbsp plain flour   

  • 1 tsp cayenne pepper  

  • 2 tbsp milk    

  • 2 large egg yolks

  • 8 tbsp white bread crumbs 

  • 2 tbsp Parmesan cheese, grated

  • 4 tbsp olive oil   

  • Seasoning


  • 1.

    Pre heat the oven to 200c/ 400f/ gas 6.

  • 2.

    Trim any excess fat from the pork. Using a small, sharp knife make an incision into the fat side of the pork, working the knife towards the bone to make a small pocket. In a clean bowl, mix together the mozzarella, tomato, thyme, basil, honey, oregano, garlic and seasoning.

  • 3.

    Using clean hands, fill the pork pocket with the mix. For perfect results, sew up the incision with a needle and fine string, or hold the side together with using wooden cocktail sticks. For the crumbs, mix together the flour, cayenne pepper, and some seasoning, and use this to dust the pork parcel, removing any excess. Mix together the milk and egg yolk and brush or dip the pork parcel into it, draining off any excess. Mix the breadcrumbs and parmesan, and press firmly onto the pork. Heat a pan and add the olive oil. Cook the pork for 2-3 minutes until golden brown on both sides. Place in the heated oven and cook for a further 10-12 minutes.

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