Stuffed Pork Chops

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There was a sale on pork chops at our meat market so we ended up with a ton of them this week. After trying out the caramelized onion, pear pork chops I posted yesterday then I wanted to try out a few new ways of dressing up plain pork chops. This one was definitely a winning combination! It wasn’t surprising to me that stuffing the pork chops with bacon and cheese turned out pretty amazing.

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Ingredients:

  • 2 thick cut pork chops, boneless or bone-in
  • 4 strips bacon
  • 4 oz Muenster cheese, cubed
  • 2 tbs oil
  • 2 cloves garlic, minced
  • 1 tsp salt, plus more for seasoning pork chops
  • 1/2 tsp black pepper, plus more for seasoning pork chops
  • 2 tsp italian dried herbs (I used oregano, basil, and thyme)
  • 1 large handful of spinach (it cooks down quite a bit)

Directions:

  • Place the bacon into a cold frying pan, turn onto medium high heat and cook till crispy, turning once. Remove and place onto paper towels to soak up grease. Once cooled, crumble by hand or chop into small pieces.
  • Heat the oil in a frying pan. Add the minced garlic and cook briefly until fragrant. Add the spinach, salt, pepper, and herbs. Cook and stir until spinach is wilted.
  • Combine the bacon crumbles, spinach mixture, and pieces of cheese.
  • Salt and pepper both sides of the pork chops. Cut a slit in the sides of both pork chops. For bone-in, cut down to the bone. For boneless, cut most of the way in, but leave one edge intact so that you can stuff the pork chops and not have it spill out the other edge. Stuff the pork chops liberally with the spinach, cheese, bacon mixture. I used a few toothpicks to hold the edges closed while cooking.
  • If you have a cast iron pan or other pan that can go into the oven, that is generally how I cook my pork chops and the way I’ll describe below. If you don’t, then you can just cook them all the way in your frying pan.
  • Heat the oven to 400 F. Heat up a small amount of oil in a cast iron pan on high. Once the pan is hot, put the pork chops into the pan and cook for 3 minutes. After 3 minutes, flip the pork chops over and place the pan into the oven. If you have an oven meat thermometer, that is the easiest way to know when the pork is cooked through. I stick the thermometer into the thickest spot in the pork chop and cook in the oven until the temp reaches 140 F. The cooking time will depend a lot on how thick of pork chops you are using. If you don’t have a thermometer, you can just check the pork chops along the way to see when they’re done. The inside should still be a slight pink color but should not look glossy or raw anymore.
  • Remove from the oven when done and transfer to a plate to rest (so they don’t keep heating in the pan). Remove the toothpicks and enjoy!

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