Pre-heat the oven to 180°C.
Cut a “pocket” into each pork steak or chop with a very sharp knife. Season the pork steaks or chops lightly (inside the pocket and outside) with salt and pepper.
Mix the goats cheese and finely chopped rocket leaves and spoon into the cavities in the pork steaks. Sew with a thick needle and thin string to close the pockets. Make a big knot in the string to make it easy to remove it later. You can also close the pockets with a few toothpicks – just try to keep the steaks as flat as possible.
Heat the olive oil in a pan and gently fry the pork steaks until golden brown on both sides. Transfer the steaks to a roasting pan, and roast for a further 10 – 15 minutes in the oven to cook through. Turn a few times to roast evenly.
Place steaks on a heated serving dish and remove the string or tootpicks.
Mix the yoghurt or crème fraiche and chopped herbs and spoon over the pork pockets. Serve warm with steamed veggies.
Variation: Also delicious when served with sweet chilli sauce in stead of the yoghurt or crème fraiche.