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Crispy Pork Chops

Published by Kellie Moore

easy 2 cook and taste gorgeous



  • 4 lean thick pork chops
  • 4 pineapple rings
  • 1 standard egg
  • 4 ozs sage and onion stuffing
  • 2 ozs cooking fat
  • 1 medium tomato


Grease a roasting tin or line with tin foil.

Trim chops and remove excess fat.

Beat egg lightly and toss the chops in this.

Pile stuffing on a piece of greaseproof paper and coat chops both sides.

Place chops on roasting tin and dot with fat.

Cook on centre shelf of oven at 200°C for 1/1¼ hours.

Ten minutes before end of cooking time place pineapple and tomato in roasting tin with chops.

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