Pork chops are given a bit of a makeover in this simple recipe. They're stuffed with Roquefort cheese and lemon zest, before being sprinkled with rosemary, salt and pepper before being fried until tender and cooked through, leaving you with meltingly delicious cheese.
- 4 thick pork chops
- 50g crumbled Roquefort
- Zest of 1/2 lemon
- 2 tbsp. freshly chopped rosemary
- Salt and pepper
Make a deep slit in the side of each pork chop. Mix the Roquefort with the lemon zest and stuff a little into each pork chop. Rub with a little oil and sprinkle with rosemary, salt and pepper.
Fry the pork chops, or bake them in the oven, for 7-9 minutes either side or until cooked through to your liking.