Stuffed Pork Chops
I was never a fan of the pork chop growing up. We often ate them coated in shake n bake (when Dad cooked) or grilled with a pepper and garlicky mixture (when Mom cooked). The pork chop always seemed dull in flavor and very dry and chewy.
Sure, I liked bacon (although cooked until very crispy or else I dissected it) and cold cut ham for sandwiches. That is until, I had the stuffed bone-in porkchop at The Turf Room in Aurora. Yes, I admit. I am in my late 20′s and this breakthrough of liking pork chops is just now taking place.
It was love at first bite. The moment the married flavors of melted sharp brie, spinach and tart, sweet Montmorency cherries all stuffed into a succulent chop hit my lips I knew I had recreate this at home
Stuffing meats is a great way to get your full servng of vegetables, and even fruit! I’ve often stuffed chicken, but have never really ventured out of my comfort zone. The best way to stuff these ingredients into a piece of protein is to cut a pocket in the center and secure with butcher string or toothpicks.
Stuffed Pork Chop
- 4 pork chops
- 1/2 cup brie, cut into strips
- 1/2 cup fresh or frozen spinach, chopped
- 2 cups dried Montmorency cherries
- 2 cups red wine, pinot noir is preferred
- 2 cups apple cherry juice
- Salt and pepper to season meat
- Olive oil
- Dash of nutmeg and cinnamon
- Preheat oven to 375 degrees.
- Cut a pocket into the chop, and stuff with brie, spinach and some of the cherries.
- Secure the open end with toothpicks to ensure the stuffings stay put. Season the meat on both sides with salt and pepper.
- Coat a saute pan with olive oil, when pan is hot, place the chops into it.
- Cook for 4 minutes on each side.
- Add remaining cherries, juice and wine into the pan.
- Stick the pan in the oven and turn broiler on high.
- Cook for 15-20 minutes. The meat should have some caramelization on the outside and the sauce should be thicker and reduced.
Dried cherries of this type can be found at Trader Joe’s.
If you don’t care for brie you can substitute fontina cheese.