Bone In Stuffed Pork Chops Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
6
-
Calories
477 kcal
-
Course
Main Course
Bone In Stuffed Pork Chops Recipe
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These deliciously easy-to-make stuffed pork chops are loaded with flavor and will absolutely blow your guests away.
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Ingredients
For the Pork:
- 5 tablespoons olive oil
- 3 finely minced cloves of garlic
- 2 cups packed baby spinach
- 1 cup cubed sourdough bread
- ½ cup Montmorency tart cherries
- 1 tablespoon whole grain mustard
- 1 cup shredded fontina cheese
- 6 thick cut bone-in pork chops
- 3 tablespoons unsalted butter
- 2 sprigs each fresh rosemary and thyme
- salt and pepper to taste
For the Sauce:
- 2 cups beef stock
- 1 tablespoon whole grain mustard
- ¼ cup Montmorency tart cherries
Instructions
- Preheat the oven to 350°.
- Add two tablespoons of olive oil to a large frying pan over low heat and cook the garlic from 1 to 2 minutes or just until done.
- Stir in the spinach and cook until it’s wilted, about 4-5 minutes while stirring occasionally.
- Add in the bread and cherries and cook for 1 to 2 minutes or until the bread is lightly toasted. Stir in the cheese and mustard.
- Season with salt and pepper and set aside until it is slightly cooled.
- In the meantime, make a small slice into the side of the pork chop and slice in the inside from front to back. Do not make the initial slit into the side of the pork chop any bigger than the width of the knife.
- Evenly stuff each pork chop with the dried cherry stuffing by pressing it into the slit of the pork chops with your thumbs.
- Season the pork chops on both sides with salt and pepper.
- Add the remaining 3 tablespoons of olive oil to a large frying over high heat. Once it begins to lightly smoke add in the pork chops, and butter, and cook for 5-6 minutes or until well browned.
- Flip the pork chops over, baste using the rosemary and thyme by dipping into the rendered fat and butter in the pan and brushing the tops of the pork chops.
- Bake the entire pan in the oven at 350° for 12-15 minutes or until cooked throughout.
- To make the optional sauce, boil some beef stock in a pot over high heat until it is reduced by ¾ or thick.
- Stir in whole grain mustard and dried cherries.
- Serve the pork chops with the sauce and garnish with chopped parsley.
Notes
- Chef Notes:
- Make-Ahead: These are meant to be eaten as soon as they are finished cooking.
- How to Reheat: Add the desired amount to a small pan and heat in the oven at 350° F for 10-12 minutes or until warm. You can also heat in the microwave until warm.
- How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 3 months. Thaw in the freezer for 1 day before reheating.
- You may use any artisan-style bread you’d like such as sourdough.
- The thick-cut pork chops will be 8-12 ounces in weight.
- Use a paring knife or a boning knife when cutting into the pork.
Nutrition Information
Show Details
Calories
477kcal
(24%)
Carbohydrates
16g
(5%)
Protein
38g
(76%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
115mg
(38%)
Sodium
490mg
(20%)
Potassium
739mg
(21%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
1701IU
(34%)
Vitamin C
4mg
(4%)
Calcium
169mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 16g | 5% |
| Protein | 38g | 76% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 490mg | 20% |
| Potassium | 739mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1701IU | 34% |
| Vitamin C | 4mg | 4% |
| Calcium | 169mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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