Pork Chop Stuffed with Palmito

Name: Pork Chop Stuffed with Palmito
Total time: 30 min
Yield: 12
Ingredients: 1 1/2 kg of pork chop opened in a blanket; Juice from 2 limes; 2 spoons of ginger syrup; 3 crushed garlic cloves; 1/2 cup of white wine; Salt and pepper to taste; Filling; 1 jar of palmito (530g); 1/2 cup of chopped green olives; 3 spoons of piccalilly sauce; Salt and Calabrian pepper to taste; 1 cup of shredded mozzarella

1
1 1/2 kg of pork chop opened in a blanket
2
Juice from 2 limes
3
2 spoons of ginger syrup
4
3 crushed garlic cloves
5
1/2 cup of white wine
6
Salt and pepper to taste
7
Filling
8
1 jar of palmito (530g)
9
1/2 cup of chopped green olives
10
3 spoons of piccalilly sauce
11
Salt and Calabrian pepper to taste
12
1 cup of shredded mozzarella

Ingredients

1
1 1/2 kg of pork chop opened in a blanket
2
Juice from 2 limes
3
2 spoons of ginger syrup
4
3 crushed garlic cloves
5
1/2 cup of white wine
6
Salt and pepper to taste
7
Filling
8
1 jar of palmito (530g)
9
1/2 cup of chopped green olives
10
3 spoons of piccalilly sauce
11
Salt and Calabrian pepper to taste
12
1 cup of shredded mozzarella

Directions

1
Wash and dry the pork chop
2
Marinate with lime juice, ginger, garlic, wine, salt, and pepper
3
Cover with aluminum foil and refrigerate for two hours
4
Filling
5
In a bowl mix together the drained and chopped palmito, green olives, piccalilly sauce, and season with salt and pepper
6
Place the filling over the pork chop and cover with mozzarella
7
Roll and tie with string
8
Put in a baking dish, drizzle with marinade, cover with aluminum foil, and bake in a preheated oven at 220°C for 50 minutes
9
Remove the foil and return to the oven until golden brown, occasionally basting with the juices forming in the baking dish.