Pork chops with prosciutto, apple & Stilton

pork chops, prosciutto and stilton

Serves 4

  • 12 slices quality prosciutto

  • 4 higher-welfare pork chops, French trimmed and all fat removed

  • 1 small red apple, cored and sliced

  • 75 g Stilton cheese, crumbled

  • 4 small rosemary sprigs, to skewer

Preheat the oven to 200ºC/400ºF/gas 6. Lay out 3 slices of the prosciutto so they overlap. Repeat with the rest of the prosciutto so you have 4 piles.



Put a frying pan over a high heat. Season the chops well with salt and pepper, then sear in the hot pan on both sides. Place a seared chop on top of each pile of prosciutto. Divide the sliced apple and Stilton between the prosciutto piles, on top of the pork.



Wrap the prosciutto around each of the pork, apple and Stilton parcels to hold it all in place. Secure each with a rosemary sprig. Place the prosciutto parcels on a baking tray and bake in the oven for 15 minutes, or until the pork is cooked through. Serve with mashed potato and cooking juices from the parcels.

Nutritional Information

Pork chops with prosciutto, apple & Stilton

Tasty, flavour-packed parcels

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Wrapping the meat in prosciuttowith apple and blue cheese really perks up the humble pork chop
Serves 4
25m
Super easy
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Method

Preheat the oven to 200ºC/400ºF/gas 6. Lay out 3 slices of the prosciutto so they overlap. Repeat with the rest of the prosciutto so you have 4 piles.

Put a frying pan over a high heat. Season the chops well with salt and pepper, then sear in the hot pan on both sides. Place a seared chop on top of each pile of prosciutto. Divide the sliced apple and Stilton between the prosciutto piles, on top of the pork.

Wrap the prosciutto around each of the pork, apple and Stilton parcels to hold it all in place. Secure each with a rosemary sprig. Place the prosciutto parcels on a baking tray and bake in the oven for 15 minutes, or until the pork is cooked through. Serve with mashed potato and cooking juices from the parcels.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 647
    32%
  • Carbs 2.2g
    1%
  • Sugar 1.8g 2%
  • Fat 49.4g 71%
  • Saturates 19.6g 98%
  • Protein 47.8g 106%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 12 slices quality prosciutto

  • 4 higher-welfare pork chops, French trimmed and all fat removed

  • 1 small red apple, cored and sliced

  • 75 g Stilton cheese, crumbled

  • 4 small rosemary sprigs, to skewer