Stuffed Loin Chops on Rice

Stuffed Loin Chops on Rice

Serves : 6

Ingredients:

= 6 very thick loin chops
= Salt and pepper
= 2 tsp finely chopped fresh mint
= 80 gr butter
= 1 medium onion, minced
= 1 medium sweet potato, diced
= 1 cup soft breadcrumbs, firmly packed
= 1 egg
= 1 tbsp finely chopped parsley
= 40 ml white wine
= 60 ml chicken stock
= Boiled rice
= 3 medium potatoes, cut in wedges
= Sprigs of parsley

1. Slit each chop to make a pocket and sprinkle the cavities with salt, pepper and mint.

2. Melt half the butter in a pan, add onion and sauté until transparent, add sweet potato, cover and cook over moderate heat for ±10 minutes, shaking pan often, until soft.

3. Remove pan from heat and mash the sweet potato, add breadcrumbs, egg, chopped parsley, wine and stock and mix well.

4. Spoon into the pocket in each chop, fasten with skewers and brush with remaining butter, place in a baking pan and cook in a moderate oven for ±35 minutes until tender.

5. Serve chops over hot rice and garnish with tomato wedges and parsley sprigs.