Serves 4
45 min
Stuffed Pork Chops
Recipe GLPRd62746131fd366
Thick-cut pork loin chops stuffed with a savory-sweet filling of prunes, toasted almonds, and creamy goat cheese. The chops are seared until golden and then braised with a touch of water until tender, finishing with a reduced pan sauce enriched by the cooking liquid and any stuffing drippings. Serve garnished with extra toasted almonds for added crunch and elegance.
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Ingredients
1/4 cup chopped prunes
1/4 cup toasted slivered almonds, chopped, plus more for garnish
3 tablespoons lemon olive oil
4 pork loin rib chops, 1 1/2 inches thick
Coarse salt to taste
Freshly ground black pepper to taste
2 ounces goat cheese
Directions
In a small bowl, combine the chopped prunes and chopped toasted almonds. Drizzle with 1 tablespoon of the lemon olive oil and stir to coat evenly. Set aside.
Pat the pork chops dry. Using a sharp knife, carefully create a pocket in each chop by cutting horizontally from the fatty side toward the bone, being careful not to cut all the way through. Season the exterior of each chop generously with coarse salt and freshly ground black pepper.
Divide the goat cheese into 4 equal portions (about 1/2 ounce each). Stuff each pocket with one portion of goat cheese first, pushing it deep toward the bottom of the opening. Divide the prune-and-almond mixture equally among the four chops, packing it on top of the goat cheese. Secure each opening with toothpicks to prevent the filling from escaping during cooking.
Heat the remaining 2 tablespoons of lemon olive oil in a large shallow Dutch oven or heavy skillet over medium-high heat until shimmering. Place the stuffed pork chops in the pan and sear for 4 to 5 minutes per side until the exterior is golden brown.
Pour enough water into the pan to come approximately 1/4 of the way up the sides of the chops. Cover the pan with a lid, reduce the heat to medium-low, and simmer gently for 15 to 20 minutes, until the internal temperature of the pork reaches 145°F when measured with a meat thermometer in the thickest part, away from any stuffing.
Using tongs, carefully transfer the cooked pork chops to a serving platter, leaving the cooking liquid in the pan. Gently remove and discard the toothpicks from the chops.
Place the pan over medium-high heat and simmer the remaining liquid and any drippings from the stuffing until the sauce reduces to about half its original volume and becomes slightly thickened, approximately 3 to 5 minutes.
Pour the reduced pan sauce over the stuffed pork chops on the platter. Garnish with the additional toasted almonds and serve immediately.
