Serves 4

1Tbs olive oil

1 onion, finely chopped

1 garlic clove, chopped

4 fresh sage leaves, chopped

1 cup breadcrumbs

30g dried cranberries

100g feta cheese, crumbled

Salt and pepper

4 thick pork chops, fat trimmed

2 Tbs butter

Preheat oven to 180C

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

Remove from the heat and stir in the sage, breadcrumbs and 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 oat 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 transfer to a pre-heated oven to bake for 10 minutes.

Remove from the oven, then cover with foil and leave to rest for 5 minutes before serving.

Serve with roast pumpkin or your favourite side dish