Stuffed Boneless Pork ChopsDecember 10, 2009
I’m not usually a fan of boneless pork chops. Well, boneless anything I guess usually doesn’t sit right with me, because that’s where all the flavor is. But a recent trip to Trader Joe’s and a hankering for pork chops left me one option: thin, center-cut, boneless pork chops, or in other-words: opportunity. (tacky, I know).
In this method, you’re not actually “stuffing” pork chops, but rather two thin chops tied into a sandwich with stuffing in the middle.
But seriously, this recipe has fall written all over it, and really is delicious alongside some sweet potato fries and a quick green salad. Enjoy!
Stuffed Boneless Pork Chops4 thin, boneless center-cut chops 1/2 apple (granny smith, gala, fuji, etc.), skin-on, minced 2 T. fresh goat cheese, or other flavorful melting cheese 1/4 c. toasted almonds, crushed 1/2 c. whole fresh cranberries or cranberry sauce
- Pre-heat oven to 325°
- Season pork chops liberally with kosher salt and pepper
- Place one chop on a cutting board and smooth it out with your fingers. Place about a tablespoon of the minced apples on top and evenly distribute, leaving a small border around the edge.
- Top the apples with a small amount of goat cheese, again about 1 tablespoon, then top with roughly the same amount of almonds. Use your fingers to smooth them out.
- Place second pork chop on top of the stuffing and press down gently, pushing back any stuffing that tries to escape!
- Using butchers twine, tie the chops together cross-wise using two or three lengths of twine. You can, in fact, skip this step, but you’ll have to be very careful when flipping the chops in later steps.
- Repeat these steps for the other two chops and remaining stuffing.
- Heat a small amount of olive oil in an oven-proof pan, cast iron if you have it, otherwise any skillet will do.
- Saute stuffed chops for 4 minutes or so per side, until nicely golden brown. At this point, the cheese will very likely be melting out of the center. Don’t worry about it.
- Place cranberries or cranberry sauce, along with a small amount (say, 3 or 5 tablespoons) of water in the pan around the chops.
- Place skillet in the oven and cook until the chops are done, just slightly pink in the center, about 5 minutes depending on thickness. Since the chops are so thin it really won’t take long, so don’t go off and paint the bathroom or anything.
- Remove the twine and serve with something delicious.