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Nutrition: per serving

  • kcal378
  • fat23g
  • saturates9g
  • carbs8g
  • sugars6g
  • fibre0g
  • protein36g
  • salt0.56g
    low
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Method

  • step 1

    Heat grill to high, then place the chops on a grill pan, rub with oil and season. Grill for about 6 mins on each side, until golden.

  • step 2

    Spread a little mustard over one side of each chop, then top with 1 tbsp onions. Mix the cheese and thyme, sprinkle over the chops, then grill until golden and bubbly.

RECIPE TIPS
STICKY STUFFED CHICKEN

Cut pockets in 4 skinless chicken breasts. Mix the onions, cheese and thyme with 50g breadcrumbs, then divide between the pockets. Brush chicken with mustard and oil, season, then bake at 200C/ fan 180C/gas 6 for 20-25 mins until cooked through.

Recipe from Good Food magazine, October 2008

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Comments, questions and tips (25)

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Overall rating

A star rating of 4.3 out of 5.28 ratings

DaveCookinGoon

A star rating of 5 out of 5.

A perfect, simple way to cook chops. A family favourite

dianasparkler

A star rating of 5 out of 5.

that was delicious, very rich, through all the intense flavours we could still taste the pork. Caramelised onions myself, with carrots, used cheddar. Mine looked a bit random and not like photo. Will have this again.

Hanszinderfaan avatar

Hanszinderfaan

Made this today. Used chopped onion and cheddar. I think this would benefit an italian cheese finely grated as the cheddar fell off at the edges and did not completely cover the chop, nevertheless I enjoyed it very much but the management felt it was not one of my better coatings. You cannot please…

lambyboy

A star rating of 1 out of 5.

I tried the chicken alternative and did not like it at all! I really don't think the flavours go well together, was very disappointed. I have yet to try the pork one but maybe it's better.

kellysmelly

A star rating of 5 out of 5.

yummy a firm mid week fav in our house

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