Stuffed pork cutlets with goat cheese, prunes and almonds

Ingredients:

• 1/4 cup chopped prunes
• 1/4 cup toasted almond slivers, chopped, plus extra for serving
• 3 tbsp. l. lemon olive oil
• 4 natural pork chops, 4 cm thick, on the bone
• 60 gr. goat cheese

Preparation:

1. In a bowl, combine prunes and almonds with 1 tablespoon lemon olive oil.
2. Cut a pocket in the side of each pork cutlet, from the fatty side to the bone. Season the outside of the pork with salt and pepper. Fill each cutlet with 30g of goat cheese, pressing it into the underside of the pocket, then fill with the prune mixture. Secure with toothpicks.
3. In a large, shallow wok, heat the remaining 2 tablespoons of lemon olive oil over medium heat. Fry the patties on both sides until golden brown. Add water to come a quarter of the way up the patties.
4. Cover and simmer until the pork is cooked through, 15-20 minutes. Transfer the patties to a serving platter and continue to simmer until the sauce thickens. Pour the sauce over the pork and serve, sprinkled with toasted almonds.