Friday, January 28, 2011

Italian style stuffed Pork Chops

We love stuffed pork chops. There's just something delightful about cutting into a piece of meat & discovering a surprise tasty filling stuffed inside. And when that filling is creamy cheese with tart sun dried tomatoes and zesty garlic, that just makes things even tastier.

This recipe was created for a few reasons:
1. I had some awesome thick cut pork chops that were just begging to be stuffed!
2. I've done a few stuffed chop recipes before & they've been fruit & nut stuffings, delicious but been there, done that
3. I was making polenta as my side dish so I wanted an Italian flair to the chops

So the Witch put her Witchcraft hat on & went to work. Cream cheese is always a good start as far as I'm concerned so it made the cut. Sun dried tomatoes, another natural choice, in they go. I have a bag of frozen spinach in the freezer but only wanted a touch of it, too much spinach and all you can taste is SPINACH - so a few nuggets of the green stuff thawed out was perfect! Garlic and herbs only made sense given the Italian direction we were heading, and a touch of Asiago gave the sharpness I was looking for.

Stuffing the chops is an easy process, simply take a sharp thin knife and create a pocket in the chop. Using your finger open up the pocket more, leaving the sides intact to hold the filling. All that's left then is to stuff the chop then cook it and before you know it, a delicious and impressive dinner is done. Enjoy!

Italian style stuffed pork chops
makes 3 chops
3 thick cut boneless pork loin chops
4 oz cream cheese
2 garlic cloves, minced
handful of frozen spinach, thawed and squeezed
1/4 c julienne cut sun dried tomatoes
2 T fresh grated Asiago or Parmesan cheese
3/4 t dried Italian herbs
kosher salt & pepper
drizzle of oil

preheat oven to 300F
In a small bowl mix the cream cheese, Asiago, sun dried tomatoes, spinach, garlic, herbs with a pinch of salt & pepper. Divide this cheese mixture into thirds.

Create a pocket in the pork chops and stuff one portion of the cheese mixture in it. Sprinkle stuffed chops with salt & pepper.

Heat an oven safe skillet over medium high heat. Add the oil, once pan is hot add the chops. Sear chops on 1 side, once they're nicely browned flip and put pan in the oven, cook about 5-10 minutes or until the internal temperature reaches 160F. Remove from oven and hot pan, allow to rest 5 minutes before serving.

Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 361.0
Total Fat 26.0 g
Saturated Fat 13.2 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 8.7 g
Cholesterol 104.1 mg
Sodium 678.6 mg
Potassium 701.6 mg
Total Carbohydrate 5.7 g
Dietary Fiber 0.9 g
Sugars 2.7 g
Protein 26.2 g


April said...

Wow does this sound good. I'm adding this to my "Try It" list.

Jenn said...

And you didn't invite me over for dinner? Geez, Andrea, you know I would have accepted :)
OMG those look fantastic! I love stuffing meats with cheeses that include cream cheese... it's just so ... GOOD!!!

Megan said...

I love that this recipe is for just 3 chops and now a whole panful! I cook for three of us and I'm vegetarian, so I'm always on the lookout for small portion recipes. I'm definitely trying this one!

Design Wine and Dine said...

Mmmm! I love the Italian spin on these chops..they sound heavenly!!! Cream cheese, spinach, garlic...I can hardly contain myself! And the polenta - STOP IT WOMAN! :)

Rosy said...

I love stuffed porkchops. Can't wait to try this...

Teauna said...


Martha (MM) said...

Oh yum! This sounds delicious! When you mentioned Italian style I suddenly realized that I'm Italian and don't think I've ever made anything Italian style featuring pork - now that's just sad!

Angie's Recipes said...

That looks mouthwatering!I have never prepared anything like this...the stuffing is the winner!

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