Feta Stuffed Chops with Courgettes
(2 servings)
| Cut 125 grams of Feta and one tomato into four slices and spice the Feta slices with salt, pepper and some fresh parsley and top with one tomato slice. |  |
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Cut pockets into four chops with a large knife and stuff each chop with one feta package. |
| In a pan heat up two tablespoons of vegetable oil and roast the chops from both sides. Then remove the chops from the pan and cook one diced onion translucent. |  |
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Add one sliced courgette and roast it gently. |
| Place the chops on top of the courgette slices, cover the pan and let it simmer for 15 minutes. |  |
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Condense the vegetable and meat juices with a mixture of one tablespoon of starch, four tablespoons of water and salt and pepper. |
| Serve the vegetables and meat with cooked pasta. | |