Poaka Tio Pai

Name: Poaka Tio Pai
Cuisine: New Zealand
Ingredients: 6 large loin pork chops (1½ inches thick, minimum); 14 oysters, shelled and minced (the liquor reserved for the gravy in Step 6 or clam juice may be substituted); 14 oysters, shelled and minced (the liquor reserved for the gravy in Step 6 or clam juice may be substituted); 2 tablespoons of breadcrumbs; ½ teaspoon of salt; ¼ teaspoon of freshly ground black pepper; a pinch of cayenne; 1 tablespoon of canola oil; 2½ tablespoons of butter; ½ cup of unsweetened apple juice; 2 apples, cored and sliced; 1½ tablespoons of all-purpose flour; ½ cup of dry sherry; 2 teaspoons of freshly squeezed lemon juice; sprigs of watercress for garnish

Maori Pork Chops Stuffed with Oysters

Preparation info

Serves
6

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

New Zealand’s oysters are justly famous and are certainly beloved of the Maori. In New Zealand, this dish is often made with the Auckland rock oyster (tio in Maori), which is smaller and sweeter than the Stewart Island oyster. In the West we have a number of oyster species that we can successfully substitute.

Ingredients

6 large loin pork chops (1½ inches thick, minimum)
14 oysters, shelled and minced (the liquor reserved for the gravy in

Oceania
New Zealand
Main course

Method

Preheat your oven to 350° Fahrenheit.
Make deep incisions in the edge of the chops to create pockets. Set aside for use in the next step.
In a small mixing bowl, thoroughly combine the minced oysters, breadcrumbs, salt, pepper and cayenne. Fo