I don't know why it is that when you stuff something it becomes more special. Maybe it is our love of receiving gifts that makes a stuffed entree similar to opening a gift on Christmas morning. Whatever the reason, here is a fun, simple, and impressive recipe for bruschetta stuffed pork chops. The panko gives it the feeling of real traditional stuffing.1 1/2 tbsp oil
1 small chopped onion
2 cloves minced garlic
salt, pepper, and cayenne pepper
1/2 cup chopped tomatoes, I use cherry
1 tbsp chopped fresh basil
4 tbsp panko (Japanese bread crumbs)
3 tbsp heavy whipping cream or half and half
1 tbsp butter
4 bone-in center-cut pork loin chops at least 1 inch thick
In a covered skillet large enough to fit all four pork chops, add 1 tbsp oil. Cook onion and garlic over medium heat until translucent.
In a bowl, combine tomatoes, basil, panko, cream, onion, and garlic.
From the opposite side of the bone, cut a pocket in the pork chops that goes all the way to the bone. The way I found to do this best is to stand the chop up, bone against the cutting board. Start at the top in the middle and slowly work your nice through to the bone. Once you reach the bone you can move gently in either direction to open the pocket.
Divide stuffing into fourths, and stuff each chop, securing with one or two toothpicks. (Don't use colored toothpicks. I learned first hand they will bleed on your meat.)
Dust both sides of stuffed chops with salt, pepper, and cayenne.
In the skillet, heat 1 tbsp butter and 1/2 tbsp oil (you can use the leftover from the saute) over high heat. Add pork chops and sear one minute on each side. Reduce heat to low, cover, and cook 6 minutes more on each side.
Remove toothpicks when plating, spoon a little of the leftover juice over each chop.
Pairs perfectly with a green vegetable and a starch.
Enjoy!
