Golden Cenarth Cheese Stuffed Pork Chops

How to make it

These cheese stuffed pork chops uses Golden Cenarth, giving you an oozy, creamy filling that hints at hazelnut. Serve with mashed potatoes and steamed broccoli for an excellent weeknight dinner.

• Preheat the oven to 190°C Fan / 375°F / Gas Mark 6
• Peel and cut potatoes and wash in cold water
• Once washed, place the potatoes in cold, salted water and boil for 15-20 mins or until you can easily pass as skewer through
• Using a paring knife, cut a pocket into each pork chop, lengthwise
• Cut strips of Golden Cenarth and stuff into the pocket
• Secure carefully with toothpicks
• Season the pork chops well with salt and pepper
• In a oven-proof pan, melt some butter and add sage leaves
• Fry the chops for 3-4 minutes both sides until it has a nice crisp brown crust
• Place the pan in the oven for an additional ten minutes
• Trim the broccoli and place in steamer for 5-10 minutes
• If you want to check that the pork is definitely done, use a meat thermometer – Pork should be 70°C in the middle
• Remove the salted potatoes and drain the water
• Add butter and mash until smooth
• Remove the toothpicks and serve with the sage and butter poured over the chops
• Serve the cheese-stuffed pork chops with the mashed potato and steamed broccoli