Heat 15 ml olive oil in a pan. Add the onion and garlic and sauté until the onions are soft. Stir in the sage and rice.
Add the wine and stock and leave to cook until the rice is tender. Remove from the heat.
Add the cranberries and feta and season with salt and black pepper.
Cut a slit into the pork chops to make a pocket for the stuffing to go into. Stuff the pork chops with the rice mixture. Season with salt and black pepper on both sides.
Add the remaining olive oil to a pan along with the butter and heat until melted. Brown the pork chops in the pan for two minutes on a side.
Add the chicken stock, cover and leave to simmer until the pork chops are cooked through.
Mustard cream: Mix the cultured cream, spring onion, seasoning, mustard and sugar together.
Serve a dollop onto the pork chops.
As seen in Celeb Feasts with Zola Nene, in proud association with LANCEWOOD®
