Feta and chilli stuffed pork chops with a potato & mung lentil dahl

We are still learning where to find everything so yesterday we simply set out to have a look around. There were a few things we need to get and after some searching online we had our heart set on  going to what seemed like a very large garden center. We went to Dobbies, near Ashford. Their website is large and it looks impressive. It turned out that we didn’t find any of the things we wanted but they had a butcher and I just had to have a peak. They had some great looking meats so I got some chicken for dinner and pork chops for Sunday dinner. I don’t eat pork chops very often, they can be a little dry but these were big and bold and they looked delicious.

We found another garden center and got what we were after and then it was time to head to our favorite beach for a nice walk. The tide goes out and you can walk on the sand for ages. A ball provided a lot of fun and running around for one of the dogs.


We left as the sun started to set and were treated to a beautiful view.


After that we headed home, we were all a little tired and hungry so after some chill out time on the sofa I made us some chicken tortillas for dinner. This didn’t involve much cooking, mainly some chopping and the chicken was ready in 10 minutes, perfect.


We liked the chicken and after dinner we felt more energetic and checked out some pubs and then found an amazing wine bar. The more we discover about this place the more we like it!

The following day was a lot of unpacking for me, I am still not done but got quite a bit sorted and the more boxes that get unpacked the more it starts to feel like home.

The pork chops were so thick I wanted to make a stuffing and decided to go for feta cheese and chilli, one of my favorite combinations!

Feta and chilli stuffed pork chop 

preparation time 10 minutes 

cooking time 30 minutes 

oven 200C or 400F 

serves 2


  • 3 pork chops


  • 1/2 pack of feta cheese, about 100 gr or 3.5 oz
  • 2 red chillies
  • 1 shallot onion
  • 15 tarragon leaves
  • 1 tbsp buttermilk

These pork chops had the rind still on them so I removed them before getting started but I kept as much fat as possible as this keeps the meat moist and adds flavor, it is easy to cut this off before eating.


I de seeded and cut the chilli and the shallot onion fine and placed in  bowl with the crumbled feta, the tarragon leaves and cracked black pepper.


Once mixed I cut a pocket in the pork chop and stuffed them with the feta filling and then added salt, pepper and paprika powder on the outside.


I pan fried them in oil to brown them and then placed them for 20 minutes in the oven to cook.

Whilst the pork chops were cooking I started to work on the potato dahl. I was reading the blog searchingforspice, written by the blogger Corina and her latest blog about making curries, you can check her blog out here. I don’t cook curry very often but I thought I would make a dahl to go with the pork chops. 

Potato & mung lentil dahl

preparation time 10 minutes 

cooking time 15 minutes 

serves 4 


  • 2 medium sized potatoes
  • 1/2 dl or 1/4 cup mung lentils (green lentils would also work)
  • 1 onion
  • 1 celery stalk
  • 1/4 red sweet pepper
  • 2 tomatoes
  • 1 tsp mustard seeds
  • 1/2 tsp turmetic
  • 1/2 tsp celery seeds
  • 1/4 tsp cayenne pepper
  • 1 dl or 1/2 cup coconut milk
  • water to keep moist
  • salt & pepper to taste

Chop the potato, the onion, celery and paprika.


Skin the tomato and cut it up, I used the seeds as well and set aside until there are 5 minutes cooking time left. Heat oil in a pan and add the spices. Let them cook to bring out the spices and add the potatoes when the mustard seeds start popping.


Make sure the potatoes are coated and add the onion, celery and the sweet pepper with the coconut milk and some water. Let cook, stir every now and then and add more water it it looks dry and let cook for 15 minutes.

Let the pork chops rest for 5-10 minutes when cooked, take care of the cooking juices, add a little water and let cook for just a few minutes.


Serve as a jus together with the potato dahl and a dollop of low fat soured cream.


The pork chops were so good there was only one thing to do, get messy and eat them with your hands, the meat next to bone is always the tastiest. The filling made the pork chop moist and it worked very well with the saltiness of the feta cheese and the slight heat of the chilli. The potato dahl was a nice surprise, I liked the mix of the lentils and the potatoes and the flavor of the spices set of the flavor of the pork really well. It might be time to make a curry next time!

I have entered this Javelin Warrior’s Made With Love Mondays. Head over to his blog and have a look, click here, it is very inspirational!


6 Responses to “Feta and chilli stuffed pork chops with a potato & mung lentil dahl”
  1. Coombe Mill says:

    That looks like it is going to be so tasty

  2. ediblethings says:

    Yay! I knew it wouldn’t be long until you found a good butcher! Well done, this looks delicious

    • petra08 says:

      Morning Mel

      This butcher was great, a bit far away but I did see another butcher shop just around the corner so will give them a try as well, if not I can buy from local farms direct! 🙂 I can really taste the different in the meat! 🙂

  3. I love photos from the beach and it always seems so easy to capture the most amazing photos when nature provides such beautiful. I’m jealous! And I love the sound of these pork chops – feta and chile stuffing sounds delicious…

    • petra08 says:

      hi Mark

      You are so right, there are so many lovely places here and so beautiful it is impossible not to get some god pics! I love the sense of space there is by the sea. Am glad you like the pork chops 🙂 it did turn out good!

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