BLUE CHEESE & PUMPKIN STUFFED PORK CHOPS SERVES 4

Prep & cooking time: 45 minutes

FOR THE STUFFING:

• 2 tbsp coconut oil • 2 baby leeks, chopped • 2 cloves garlic, chopped • 125g pumpkin, cooked & mashed • 50g blue cheese, crumbled • 2g fresh parsley, chopped • 1 large egg • himalayan salt & black pepper

• 4 thick-cut pork loin chops, on the bone • 2 tsp paprika • 2 tbsp coconut oil • pomegranate rubies and rocket to

garnish

1. Heat the coconut oil in a pan, add the leeks and garlic, and sauté until golden. Remove and place in a bowl. Once cooled, add the remaining stuffing ingredients, season and stir to combine.

2. Preheat the oven to 190°C. Cut a deep pocket into the thickest part of each chop and spoon in the stuffing. Secure the pocket with toothpicks. Season the chops well and sprinkle with paprika.

3. Heat a pan, add the oil and panfry the chops until golden on both sides. Place the pork in a baking dish and roast for 30 minutes or until cooked all the way through. Remove and allow to stand for 5 minutes before serving.

4. Drizzle the chops with the pan juices and serve garnished with pomegranate rubies and rocket.