Serves 4

For the pork chops:

3 Tbs olive oil

1 onion, finely chopped

1 garlic clove, chopped

4 fresh sage leaves, chopped

1 cup Spekko Brown Saman Rice

1 cup Nederburg Ingenuity White Blend

1 cup chicken stock (plus an extra cup)

30g dried cranberries

100g low fat feta cheese, crumbled

Salt and pepper

4 thick pork chops, fat trimmed

2 Tbs butter

For the mustard cream:

250g Lancewood cultured cream

2 spring onions, finely chopped

Salt and pepper

2 heaped Tbs wholegrain mustard

1 Tbs Huletts castor sugar

Preheat oven to 180C

Heat 1 Tbs olive oil in a pan, then add the onion and garlic, then sauté until onions are soft.

Stir in the sage and rice, then add the wine and stock and leave to cook until the rice is tender.

Remove from the heat and add cranberries, then add the feta and season to taste.

Cut a slit into the pork chop to make a pocket for the stuffing to go into.

Stuff the pork chop with the rice mixture, then season the chops on both sides with salt and pepper.

Add the remaining olive oil to a pan along with the butter and heat until melted.

Brown the pork chops in the pan on both sides, then add the stock, cover and leave to simmer until the pork chops are cooked through.

Mix together the cultured cream, spring onion, seasoning, mustard and sugar, then serve dolloped onto the pork.