Pork Kiev With Caramelised Apples

• 4 pork chops
• For the stuffing:
• 1/3 cup fresh parsley, chopped
• 1/2 cup smoked cheese preferable smoked gouda
• 4 apples, peeled and grated
• 4 scallions, trimmed & finely chopped
• For the coating:
• 3/4 cup flour, seasoned with salt, pepper and 1/2 tsp ground mustard
• 2 egg, beaten
• 1 cup breadcrumbs
• For the caramelised apples:
• 4 apples, cored and cut into 1/4s
• 3 garlic cloves, chopped
• 4oz butter
• 8 tsp white wine

1. Preheat the oven to 200C/400F/Gas 6.
2. Using a sharp knife, carefully remove the bones from each chop.put each chop into a plastic bag and flatten with a mallet or rolling pin until each chop is approx 1/2cm thick.
3. For the stuffing, mix together the parsley, cheese, apple and spring onions.
4. Spread this mixture across the middle of the flattened pork.
5. Fold the excess meat around the stuffing like a blanket.
6. Secure with toothpicks in necessary.
7. Coat each stuffed pork kiev in the egg, then dredge in the flour, then in the egg, then dredge to coat in the breadcrumbs.
8. Place in a pre-heated oven for 10-15 minutes
9. NB cooking time may vary depending on size of chop used in the kiev.
10. Meanwhile, for the caramelised apples, heat the butter in a frying pan. Add the apple 1/4s and garlic; cook over medium heat for 3-5 minutes, until golden. Add the white wine, reduce slightly, then remove from heat and serve.
11. Remember to remove the toothpicks from pork before serving, if used.

pork chops, fresh parsley, gouda, apples, scallions, coating, flour, egg, breadcrumbs, apples, apples, garlic, butter, white wine

Taken from www.epicurious.com/recipes/member/views/pork-kiev-with-caramelised-apples-1226015 (may not work)