Cheese-Stuffed Pork
Chops
1 tablespoon chopped oil-cured
sun-dried tomatoes
1 green onion
4 boneless pork chops,
each about 1/2 inch thick (about 1 1/2 pounds in all), trimmed
3/4 cup shredded Swiss
or Fontina cheese
2 tablespoons dried bread
crumbs
1 tablespoon grainy mustard
1 tablespoon olive oil
1.
Chop enough sun-dried tomatoes, drained, to measure 1 tablespoon
2.
Chop the 1 green onion.
3.
With the blade of a sharp knife, cut a pocket horizontally in each of the
4 pork chops, cutting
from the bone side to the fat side. Do not cut all the way through.
4.
In a small bowl, combine the 3/4 cup shredded cheese, 2 tablespoons
bread crumbs, 1
tablespoon each of mustard and tomatoes, and the chopped green onion.
5.
Spoon some of the stuffing into the pocket in each chop and secure
the opening with a
wooden.
6.
Press down on the chop to even the filling.
7.
In a medium (10-inch) nonstick skillet, heat the 1 tablespoon olive oil
over medium-low heat
until hot.
8.
Add the stuffed chops, cover, and cook 5 minutes.
9.
Turn the chops, cover, and cook 5 minutes more.
10.Turn
again and cook, uncovered, 2 minutes, or until the chops are cooked
and the juices
run clear.
FYI.
This main dish is a perfect do-ahead entrée. Make the filling and
cut the pockets in the
chops ahead of time and store both, refrigerated, for up to 1 day. Try
this using large chicken
breasts as well.
Tips-Experiment
by using your favorite cheeses and condiments in the filling of the chop
recipe,
such as jalapeno jack cheese and salsa verde.
