454 g SPICE NIGHT PEPPERS 6 PK PRODUCT OF ONTARIO
In a bowl, combine the zucchini, coriander, orange peel, cinnamon and Jamaican pepper. Set aside.
With a small, sharp knife, cut a slit about 2" (5 cm) long in the side of each chop to make a pocket. Be careful not to pierce the meat. Stuff each chop with the reserved mixture.
In a large skillet, heat the butter and the oil over medium-high heat. Fry the chops for 5 minutes on each side, or until cooked but still slightly pink inside. Season with salt and pepper to taste.
Serve with couscous and green beans.
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