Stuffed pork chops

Ingredients (serves 4):
4 slices wholewheat bread, cubed
1/4 cup raisins
1 tsp dried thyme
2 tbsp butter, melted
1 tbsp water
Coarse salt and ground pepper, for seasoning
4 boneless pork loin chops (about 100g each, 4cm thick)
1 tbsp light brown sugar

Method:
1. Line a rimmed baking sheet or pan with aluminium foil. Heat the grill.
2. In a bowl, combine bread, raisins, thyme, butter and water. Season stuffing with salt and pepper; toss to mix.
3. Place pork chops on the prepared baking sheet. Using a paring knife, cut a deep pocket in each (but don't cut all the way through). Fill with stuffing and press each one down. Season chops with salt and pepper and sprinkle with brown sugar.
4. Grill each side for 8-10 minutes, until meat is slightly brown on the outside and opaque throughout. Serve with a salad or boiled green beans.

Recipe source: Simply Her magazine (Sep 2007)

Beef stew

Ingredients (serves 4):
300g Banksia beef cubes, for stewing (available at Fairprice)
1 onion, peeled and chopped
1 carrot, peeled and cut into bite-sized pieces
2 stalks celery, peeled and cut into bite-sized pieces
Potatoes, peeled and cut into bite-sized pieces
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup beef stock (use beef stock cubes)
1/2 tbsp thyme
Salt and pepper, to taste
Italian parsley, for garnishing (optional)

Method:
1. Season beef with salt and pepper for 1 hour.
2. Heat oil in a pan over high heat and fry beef cubes for about 4 to 5 minutes until browned.
3. Add onion, carrot and celery, and fry for 2 to 3 minutes. Add potatoes and mix well.
4. Stir in tomato paste and Worcestershire sauce.
5. Pour in beef stock and stir well. Bring to a boil, and season with thyme, and more salt and pepper if required.
6. Simmer over low heat for about 1 to 2 hours until cooked. If the gravy is too thick, adjust the consistency with more stock. Garnish with parsley and serve hot.

Tips:
Serve with rice, bread, pasta or mashed potatoes.

Recipe source: Today newspaper