These mouth watering stuffed pork chops are easy to make and are packed with flavour. Great served alongside a side salad or some seasonal vegetables.
13 people made this
6 to 7 pork chops
salt and pepper, to taste
150g ham, finely chopped
1/2 teaspoon caraway seeds
2 tablespoons oil
40g plain flour
500ml milk, warmed
salt, to taste
ground nutmeg, to taste
60g grated Emmental cheese
6 to 7 slices Emmental cheese
Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 200 C / Gas 6.
Make an incision lengthways into each pork chop. Sprinkle with salt and pepper and fill with the ham. Secure the pocket closed with kitchen string then rub the parcel with caraway seeds.
Heat the oil in a frying pan and brown pork chops for about 10 minutes on each side.
To make the sauce, melt butter in a small saucepan, add flour and brown for a minute. Pour in warm milk, whisking constantly to make a smooth sauce. Season with salt and nutmeg to taste and stir in the grated cheese.
Place pork chops in a greased oven dish, pour over sauce and add a slice of Emmental cheese to the top of each chop.
Bake for about 5 to 10 minutes until cheese has melted.