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Stuffed Pork Chop with Pineapple and Cheese

Preparation Time:   15  (mins)
Cooking Time:   5  (mins)
Cooking Method:   Pan-fry
Cook level:   Normal
Serving Size:   4  (person)

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Pork chop (s) 400 g [boneless, 6pcs, lightly beaten]
Canned pineapple 3 pcs [halved]
Egg (s) 1 pc [beaten]
Plain flour 1/2 Cup [for dusting]
Italian mixed herbs 1 tbsp
Cheese 3 slices [Cheddar]


Premium Oyster Flavored Sauce 3 tbsp
Corn starch 1 tsp
Pepper to taste

  1. Cut each piece of pork chop horizontally with 1 cm seam left to form a pocket. Mix with marinade.
  2. Stuff pork chop with either halved pineapple or cheese.
  3. Mix flour with Italian herbs. Brush pork chop with beaten egg and then coat with flour. Pan-fry or deep-fry in hot oil until golden yellow and done.

    Remarks: 3 rings of canned pineapple can be replaced by 3 slices of cheddar cheese [about 70 g] [halved to form about 4 cm x 8 cm rectangles].

Tag: Pork chop, Pineapple, Cheese

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