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.
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.
Cooking Instructions
- 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
Lay a thin slice of feta cheese on the dried tomato, cover with parsley and shallot.
- 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
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
Pairs well with homemade apple sauce.
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