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    Pork Chops with Chestnut and Sage Stuffing

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    Pork Chops with Chestnut and Sage Stuffing

    Sierra Rica Organic Chestnuts, from the grocery section, are cooked and ready to use. They are ideal for stuffings and this recipe is a perfect blend of chestnuts with pork, sage and bacon.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 200g jar Sierra Rica Organic Chestnuts
    • 25g fresh breadcrumbs
    • 1 tbsp Bart Spices Freeze Dried Sage
    • 2 tbsp freshly chopped parsley
    • Zest and juice of 1 small lemon
    • 4 Waitrose British Pork Loin Chops
    • 8 Waitrose Smoked British Rindless Streaky Bacon Rashers
    • 300g pot Joubère Fresh Chicken Gravy
    • 2 tbsp sherry
    • Salt and freshly ground black pepper


    1. Preheat the oven to 200°C, gas mark 6. Roughly chop the chestnuts. In a large bowl, mix together the chopped chestnuts, breadcrumbs, herbs, lemon zest, half the lemon juice and seasoning. Mix well.
    2. Press the mixture onto the top of the chops. Stretch 2 rashers of bacon and wrap them around each chop, tucking the ends under. Place in a roasting tin and bake for 30-35 minutes, until the chops are cooked through and the juices run clear.
    3. Remove the chops from the roasting pan. Drain off any excess fat, reserving the pan juices, then pour the fresh gravy, sherry and remaining lemon juice into the roasting pan. Bring to the boil on the hob and simmer for 2-3 minutes, then pour into a jug. Serve the chops with the gravy, mashed potato and broccoli.

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    Cook's tips

    To stretch bacon, hold one end of the rasher and run the back edge of a knife along it.

    Please Note: Ensure the pork is cooked thoroughly, the juices run clear when pierced and there is no pink meat. Wash work surfaces, utensils and hands thoroughly after handling raw meat.


    Average user rating

    4 stars