Stuffed Pork Chop

I love pork, that is no secret.  The tricky part with pork is coming up with different ways to cook it.  I do love a pork chop and I do love stuffing things so why not stuff a pork-chop.  It is actually super-easy but it looks very fancy.  We are talking 5-star restaurant…okay so maybe 4-star.

I have been getting my bone-in pork-chops from 5280Beef.com and let me tell you they are the cleanest most delicious tasting pork-chops I have ever eaten, plus they are the nicest people I have ever dealt with.  Customer service goes a long way these days.

You can do this with a center-cut pork chop which means it has no bone but the bone-in chops have so much more flavor.  Just make sure it is thick enough to have a pocket cut into it.  I would say make sure it is at least 1 inch thick, that way you still have 1/2″ on the top and the bottom.  Enjoy!

Ingredients: this is for 1 serving

• 1 bone-in pork chop, I get mine from 5280Beef.com
• 1 Tbsp olive oil
• 3/4 cup baby spinach – chopped
• 2 garlic cloves – chopped
• 2 Tbsp sun-dried tomatoes – chopped
• 3 Tbsp goat cheese
• 1Tbsp crushed rosemary dried spice or chopped fresh rosemary
• 1 Tbsp black pepper
• 1 tsp salt
• 1 Tbsp Ghee, I use PaleoButter

Directions:

• preheat oven to 375º
• combine olive oil, chopped garlic, sun-dried tomatoes in skillet and cook until garlic becomes fragrant then add spinach until it wilts…Set Aside
• make a pocket in pork chop with a pairing knife by slicing it horizontally
• add goat cheese to cooked mixture and stuff in pork chop
• season outside of pork chop with salt, pepper and rosemary
• in a cast-iron skillet add ghee and heat until smoking hot
• add pork-chop and sear until browned
• flip chop
• place skillet in oven and cook for 10-12 minutes depending on thickness of chop and desired temperature
• rest 5 minutes before serving

 

chopped baby spinach, garlic, sun-dried tomatoes, goat cheese

pork chop with a pocket cut in the middle and stuffed

Finished product