Chorizo Stuffed Pork With Patatas Bravas

11 Ingredients

Number of servings

1 chorizo, roughly chopped
20grams butter
1/2 red onion, sliced (to serve)
2tablespoons flat-leaf parsely leaves (to serve)
3 zucchini, thinly sliced
3 large potatoes, peeled, cut into 4cm cubes
1/2teaspoons smoked paprika
100grams maasdam cheese, grated
1/2teaspoons garlic salt
2 large pork fillets
1/4 cup olive oil

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 220°C. Line a large baking tray with baking paper. Place potatoes in a microwave-safe bowl with 1 cup of water. Cover loosely with plastic and microwave on high for 4 minutes or until tender. Drain and rinse under cold water.

Step 2 of 5

Drain cooled potatoes and combine with 2 tbs oil, paprika and garlic salt in a bowl. Arrange in a single layer on prepared tray. Roast potatoes for 35 minutes or until golden and crisp.

Step 3 of 5

Meanwhile process chorizo in a small food processor until finely chopped. Combine chorizo and cheese in a bowl. Cut pork fillets in half and then through the centre, taking care not to cut right through. Spoon chorizo mixture along pork fillets and secure with kitchen twine.

Step 4 of 5

Heat remaining oil in a frying pan over medium heat. Cook pork, turning often, for 8 minutes or until well browned. Transfer to tray in oven and cook with potatoes for a further 10 minutes or until cooked through.

Step 5 of 5

Heat butter in same frying pan over medium heat. Add zucchini and onion cook for 4 minutes or until golden and tender. Slice pork and serve with vegetables. Garnish with parsley leaves.