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Semi-dried tomato, mozzarella and sage pork chops with white bean puree

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These Semi-dried tomato, mozzarella and sage pork chops are ready to serve in just 30 minutes. Served with a tasty white bean puree, this dish is impressively easy.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes
Semi-dried tomato, mozzarella and sage pork chops with white bean puree

Ingredients

  • 1½ tbs olive oil
  • 2 cloves garlic, crushed
  • 2 x 400g cans cannellini beans, drained, rinsed
  • 2 rosemary sprigs
  • 1 cup (250ml) chicken stock
  • 2 tbs lemon juice
  • 4 x (200g) Coles Australian Pork Loin Chops
  • ¼ cup semi-dried tomatoes, chopped
  • 50g mozzarella, sliced
  • 8 thin slices prosciutto
  • 12 sage leaves
  • Rocket salad, to serve
  • Lemon wedges, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat half the oil in a frying pan over medium heat. Add the garlic and cook, stirring, for 1 min. Add beans, rosemary, stock and ¼ cup (60ml) water. Simmer for 10 mins, adding more water if required. Stir through lemon juice. Season with salt and pepper. Set aside to cool slightly. Use a stick blender or food processor to puree the bean mixture.
  2. Step 2

    Meanwhile, use a sharp knife to make a pocket in each pork chop between the bone and the rind. Divide the tomato and mozzarella among the pockets.
  3. Step 3

    Place 2 pieces of prosciutto, overlapping horizontally, on a clean work surface. Lay the thickest part of the chop in the middle. Top with 3 sage leaves. Tightly wrap prosciutto around the chop. Repeat with remaining prosciutto, pork chops and sage.
  4. Step 4

    Heat the remaining oil in a large frying pan over medium heat. Cook the pork chops for 3 mins each side for medium or until cooked to your liking. Divide bean puree among serving plates. Top with the pork and serve with rocket salad and lemon wedges.

    Semi-dried tomato, mozzarella and sage pork chops with white bean puree

    Semi-dried tomato, mozzarella and sage pork chops with white bean puree
    • Serves4
    • Cook time10 minutes
    • Prep time20 minutes
    Ingredients
    • 1½ tbs olive oil
    • 2 cloves garlic, crushed
    • 2 x 400g cans cannellini beans, drained, rinsed
    • 2 rosemary sprigs
    • 1 cup (250ml) chicken stock
    • 2 tbs lemon juice
    • 4 x (200g) Coles Australian Pork Loin Chops
    • ¼ cup semi-dried tomatoes, chopped
    • 50g mozzarella, sliced
    • 8 thin slices prosciutto
    • 12 sage leaves
    • Rocket salad, to serve
    • Lemon wedges, to serve
      Description

      These Semi-dried tomato, mozzarella and sage pork chops are ready to serve in just 30 minutes. Served with a tasty white bean puree, this dish is impressively easy.

      Method
      1. Step 1

        Heat half the oil in a frying pan over medium heat. Add the garlic and cook, stirring, for 1 min. Add beans, rosemary, stock and ¼ cup (60ml) water. Simmer for 10 mins, adding more water if required. Stir through lemon juice. Season with salt and pepper. Set aside to cool slightly. Use a stick blender or food processor to puree the bean mixture.
      2. Step 2

        Meanwhile, use a sharp knife to make a pocket in each pork chop between the bone and the rind. Divide the tomato and mozzarella among the pockets.
      3. Step 3

        Place 2 pieces of prosciutto, overlapping horizontally, on a clean work surface. Lay the thickest part of the chop in the middle. Top with 3 sage leaves. Tightly wrap prosciutto around the chop. Repeat with remaining prosciutto, pork chops and sage.
      4. Step 4

        Heat the remaining oil in a large frying pan over medium heat. Cook the pork chops for 3 mins each side for medium or until cooked to your liking. Divide bean puree among serving plates. Top with the pork and serve with rocket salad and lemon wedges.