- January 31, 2016 at 10:29 pm #369063mosParticipant
Stuffed Pork Chops
2 thick bone in pork chops
2 garlic cloves
1 tsp fennel seeds
1/2 tsp kosher salt
aest of half a lemon
1 tbs olive oil
2 thin slices provolone cheese
Heat oven to 350°.
Cut a pocket in each pork chop. To make a pocket, use a paring knife to cut a slit about 2-in long in the middle of the fat marbled side of the pork chop. The slit should go all the way back to the bone.
Set the pork chops aside.
Using the flat side of a knife, mash garlic into a paste.
Finely chop the fennel seeds.
Mix the garlic and fennel seeds with salt, lemon zest, and olive oil.
Rub the chops down completely, inside pocket and out, with the garlic and fennel mixture.
Stuff a slice of provolone cheese inside each pocket, folding if necessary to fit inside. Use toothpicks if necessary to keep the pork chop closed over the cheese.
Heat a large ovenproof skillet over med-high heat and add a drizzle of olive oil. Sear pork chops on one side for 3 to 5 minutes, or until golden brown.
Turn the chops over and cook for another minute, then transfer skillet to oven. Cook until the meat is just done, about 5 minutes longer (internal temperature should read 140 degrees on a thermometer). Serves 2
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