Stuffed rib chop with tomato gravy

Cut the meat from the pork chops horizontally with a sharp knife to the bone so that an envelope is created.

Mix the feta with the mint, 1 tablespoon of parsley and 1 tablespoon of olive oil to a creamy mass. Fill the pork chops with it and stitch or sew them with pricks or kitchen rope.

Heat the rest of the olive oil. Sprinkle the meat with salt and freshly ground pepper and cook for 5-6 minutes per side at medium height.

Cross the tomatoes and put them in boiling water for a few seconds. Peel the tomatoes and cut into cubes.

Remove the meat from the pan and keep warm under aluminum foil.

Fry the garlic briefly in the cooking fat. Add the tomato cubes and stock and boil slightly. Serve the tomato gravy with the rest of the parsley with the pork chops.

Tasty with boiled potatoes and broccoli or beans.