Cheesy Creamy Pork Pockets

Ingredients

Cream Cheese Sauce

• 1 pc Onion, chopped finely
• 4 cloves Garlic
• 2 tbsp Maven Butter Salted
• 300ml Royal Victoria Dairy Whipping Cream
• 100g Royal Victoria Cream Cheese
• 1 tbsp Dried Oregano
• 1 slice Ham
• Salt and Pepper

Cheesy Pork Pockets

• 4 Pork loin slices
• 1/2 cup Mozzarella Cheese Block, grated
• 2 slices Ham (cut into smaller pieces)
• 1/4 cup Plain Flour
• 1/4 cup Fine breadcrumbs
• 1 Egg
• Frymax Coconut Oil

Procedure

Cream Cheese Sauce

1. Melt the Maven Butter in a sauce pan, then cook the onion and garlic on low heat until the onions are translucent
2. Add the ham and cook for one minute.
3. Add Royal Victoria Dairy Whipping Cream and Royal Victoria Cream Cheese. Simmer until smooth consistency. You may adjust the consistency by adding more cream or milk.
4. Add in the oregano then season with black pepper and salt.
5. Remove from the heat and serve with the Cheesy Pork Pockets

Cheesy Pork Pockets

1. Take the pork loin slices, and lay them on a board. If you wish, you can make them thinner by pounding with a mallet or knife. Place a small slife of ham and grated Mozzarella Cheese Block on the pork slice then fold over to make a parcel, press the edges together well.
2. Take three different places, put flour on one, breadcrumbs on another and egg on the next. oCoat each parcel in the flour, followed by the egg, then coat in breadcrumbs.
3. Fry the pockets in medium to high heat with Frymax Coconut Oil. Cook on both sides until golden brown. Total time is around 5 to 6 minutes.
4. Degrease the pork pockets in some absorbent paper then serve with the Cream Cheese Sauce