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Pork Pockets with Goats Cheese and Rocket Stuffing

Prep Time20 minsCook Time15 minsTotal Time35 mins

Pork Pockets with Goats Cheese and Rocket Stuffing

 4 Boneless pork loin steaks or thick pork loin chops (it’s a good idea to order these from your butcher)
 Salt and pepper to taste
 100 g Goats cheese, softened in a bowl
 275 ml Rocket leaves, finely chopped
 15 ml Olive oil
 25 ml Plain full cream yoghurt or 25 ml crème fraiche
 15 ml Chopped, fresh herbs

Pre-heat the oven to 180°C


Cut a “pocket” into each pork steak or chop with a very sharp knife


Season the pork steaks or chops lightly (inside the pocket and outside) with salt and pepper


Mix the goats cheese and finely chopped rocket leaves and spoon into the cavities in the pork steaks


Sew with a thick needle and thin string to close the pockets


Make a big knot in the string to make it easy to remove it later


You can also close the pockets with a few toothpicks – just try to keep the steaks as flat as possible


Heat the olive oil in a pan and gently fry the pork steaks until golden brown on both sides


Transfer the steaks to a roasting pan, and roast for a further 10 – 15 minutes in the oven to cook through


Turn a few times to roast evenly


Place steaks on a heated serving dish and remove the string or toothpicks


Mix the yoghurt or crème fraiche and chopped herbs and spoon over the pork pockets


Serve warm with steamed veggies