Stuffed pork loin chops – Sophia Lindop

Stuffed pork loin chopsStuffed pork loin chops – Sophia Lindop

Sophia Lindop has become a publishing powerhouse over the last two years with four books to her name and research already going on for the fifth. Having Paddy for a husband meant that testing these recipes happened in the yard by the swimming pool. No better place for #braai food.

Stuffed pork loin chops Sophia Lindop
Serves 4

4 thick cut pork loin chops, ‘crackling’ removed
150 g bacon, cut into small pieces
100 g cheddar cheese, finely grated
1 small onion, finely chopped
100 g whole kernel corn
handful chives, finely chopped
salt and pepper to season

Heat a pan and fry the bacon and onion until browned – the bacon has enough fat so no extra oil is needed. Allow to cool.

Mix the bacon and onion with the cheddar, corn and chives. Using a sharp knife, cut pockets into each chop, starting opposite the bone and cutting to quite close to the bone.

Stuff the pockets with the filling and secure with toothpicks.

Braai over a medium to hot coals, turning carefully to keep the filling inside, until they have browned on both sides.

Season with salt and pepper. Remove toothpicks and serve.

Chef’s note
Pork loin can be quite dry and is best served immediately.

Michael’s wine recommendation – CLICK HERE

Douglas Green Merlot 2013Sophia LindopSophia Lindop

Sophia Lindop is a well known Cape Town Chef, Caterer, Cookery teacher, Food Writer, Food Stylist and Photographer. Having performed the feat of publishing four cook books in two years, Sophia has forged ahead and is currently researching a fifth book which will be published next year.

This recipe is extracted from braai & potjie, flavours & traditions, launched in Cape Town about a month ago.

BRAAI POTJIE FLAVOURS COVSophia’s books are available from book shops. Click here if you would like to visit her website and buy her books online.Spoon logo


January 2nd, 2016|Categories: Recipes|Tags: , , , |