Bone In Stuffed Pork Chops Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
6
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Calories
477 kcal
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Course
Main Course
Bone In Stuffed Pork Chops Recipe
Description
Bone In Stuffed Pork Chops begin by cooking garlic and wilted spinach, then mixing in cubed sourdough bread, Montmorency tart cherries, shredded fontina cheese, and whole grain mustard. This stuffing blends savory, creamy, and fruity elements. The mixture is cooled slightly before being pressed inside carefully sliced slits in each thick pork chop.
The pork chops are seasoned and seared in a hot pan with olive oil and butter to develop a golden crust, then roasted in the oven. A sauce is prepared by combining beef stock, mustard, and tart cherries which complements the pork's richness with a tart, lightly tangy finish.
The combination of tender pork, moist stuffing with melted cheese and fruit, and the glossy cherry-mustard sauce creates a balanced dish suitable for a special dinner. Fresh herbs like thyme and rosemary add aromatic depth during cooking.
Reheating is done gently in the oven or microwave to maintain texture. The pork chops should be eaten shortly after cooking to enjoy their optimal flavor and juiciness.
Ingredients
For the Pork:
- 5 tablespoons olive oil
- 3 garlic finely minced cloves
- 2 cups baby spinach packed
- 1 cup sourdough bread cubed
- ½ cup Montmorency tart cherries
- 1 tablespoon whole grain mustard
- 1 cup fontina cheese shredded
- 6 pork chop thick cut, bone-in
- 3 tablespoons butter unsalted
- 2 rosemary fresh sprigs
- 2 thyme fresh sprigs
- salt to taste
- black 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
- Consume the stuffed pork chops soon after cooking for best texture and flavor.
- Reheat leftovers in the oven at 350°F for 10-12 minutes or microwave until warmed through.
- Store covered in the refrigerator for up to 3 days or freeze for up to 3 months; thaw for 24 hours before reheating.
- Feel free to use any artisan-style bread such as sourdough for the stuffing.
- Use a paring or boning knife to carefully cut the pork for stuffing to avoid cutting through the chop.
- Thick-cut pork chops weigh approximately 8-12 ounces each in this recipe.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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