California Farm Stuffed Pork Chops with Sundried Tomato

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Center cut pork chops dont have a bone and are large, over half a pound each, over an inch thick. Perfect for stuffing and pan frying with a golden crust, done in minutes.

#GoldenApron23

California Farm Stuffed Pork Chops with Sundried Tomato

Center cut pork chops dont have a bone and are large, over half a pound each, over an inch thick. Perfect for stuffing and pan frying with a golden crust, done in minutes.

#GoldenApron23

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Ingredients

Under 30 minutes
2 people
  1. 2boneless organic pork chops, over half a pound each
  2. 2Sundried tomato quarters (they have mineral salt on them)
  3. 2 Tbsfeta cheese
  4. 2 Tbsolive oil
  5. 2 Tspchopped parsley
  6. 2thin slices of shallot
  7. Dusting of truffle zest or black pepper
  8. Equipment: cast iron skillet, sharp knife, microwave
  9. Cost: organic pork chops $3, sundried tomatoes 50 cents, feta cheese 50 cents, other 50 cents, dinner for $2.25

Cooking Instructions

Under 30 minutes
  1. 1

    Center cut pork chops have a fat cap trim on one side. Lay pork chop on large cutting board, hold in place with small cutting board on top, insert knife in center of fat cap and make flat incision to fit the sundried tomato, see picture. Dust both sides of pork chop with black pepper or truffle zest.

  2. 2

    Lay a thin slice of feta cheese on the dried tomato, cover with parsley and shallot.

  3. 3

    Preheat tomato, feta cheese, parsley and shallot in microwave till the feta cheese melts and the sundried tomato puffs up, about 30 seconds. Stuff inside the porkchop. Press stuffed porkchop flat with the palm of your hand.

  4. 4

    Heat olive oil in cast iron skillet, medium heat, fry porkchop till golden, about five minutes, turn, fry other side till they swell up and are done, and meat has turned white inside, 5 to 10 minutes. Serve with truffled potato chips Anna.

  5. 5

    Pairs well with homemade apple sauce.

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Hobby Horseman
Hobby Horseman @HobbyHorseman
on
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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