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Ingredients

• 4 pork chops
• 1 tablespoon seasoned flour
• Salt and pepper

Stuffing Ingredients

• 30g (1oz) butter
• 1 onion (finely chopped)
• 125g (4oz) mushrooms (chopped)
• 62g (2oz) fresh white breadcrumbs
• 1 tablespoon parsley (finely chopped)
• 2 tablespoons marmalade

Glaze Ingredients

• 250g (½  lb) marmalade
• 1 cup white stock
• ½ cup dry cherry
• Salt and pepper

Methods

Stuffing - Melt the butter over a low fire and sauté the onions until soft. Turn up the heat and add the mushrooms and sauté briskly for two minutes. Stir in the breadcrumbs, seasoning, and marmalade. Cover and leave to cool.

Make a small slit in the rind side of the chops, then enlarge to form a cavity (pocket) for the stuffing. Fill with the cooled stuffing and grill 8 minutes on each side.

Glaze - Combine the ingredients in a saucepan and simmer until smooth. Pour the glaze over each chop and serve the rest in a sauce boat.

Garnish with slices of orange twisted into a butterfly shape, and sprigs of watercress or parsley. Serves 4