Pancetta and brie stuffed pork chops

Place the pork chops onto a chopping board, cover with cling film and flatten with a rolling pin or a meat mallet.

Remove the cling film and season the pork chops with salt and pepper on both sides, spread the crushed garlic on top (one side only) and sprinkle with oregano.

Put a slice of pancetta on each pork chop (on the garlic side) and arrange some brie cheese on top.

Fold the pork chops to form a pocket so that the pancetta and cheese are inside. Secure with cocktail sticks.

Heat the oil in a pan, add onion and the meat pockets and fry them on both sides until golden.

Add a splash of water and soy sauce to the pan, lower the heat, cover and simmer until the meat is cooked through.

Serve with potatoes or rice.