Stuffed Pork Chops
This recipe for stuffed pork chops is a delicious and elegant dish that is perfect for a special dinner. The combination of savory bread crumbs, fresh oregano, toasted pine nuts, and sweet currants creates a flavorful stuffing that complements the juicy pork perfectly. With a golden brown crust and tender, juicy meat, these stuffed pork chops are sure to impress your guests and become a family favorite.
— Constant Cookbook
Ingredients
- 4 double-cut frenched pork loin chops, each about
- 1 1/2 inches thick
- Salt and freshly ground pepper, to taste
- 2 Tbs. dried currants
- Boiling water as needed
- 1/2 cup toasted fresh bread crumbs
- 1 Tbs. minced fresh oregano
- 2 Tbs. toasted pine nuts
- 3 Tbs. olive oil
Instructions
- Preheat an oven to 400°F.
- Season the pork chops with salt and pepper. Insert a sharp paring knife into one long side of a chop, making a 1-inch slit; do not cut all the way through. Wiggle the knife to form a small opening. Remove the knife and reinsert it into the slit, with the blade facing the opposite direction, then wiggle the knife again. Repeat with the remaining chops. Set aside.
- Put the currants in a small bowl and add boiling water just to cover them. Let stand for 5 minutes, then drain.
- In a bowl, combine the bread crumbs, oregano, pine nuts and currants. Season with salt and pepper. Using a small spoon, stuff the pocket of each chop with one-fourth of the mixture.
- In a large fry pan over medium-high heat, warm the olive oil until almost smoking. Arrange the chops in the pan and brown, turning once, 3 to 5 minutes per side. Transfer the pan to the oven and cook until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 7 to 10 minutes.
- Transfer the chops to a platter and cover loosely with aluminum foil. Let rest for 5 minutes, then serve.
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