Stuffed Pork Chops
Stuffed Pork Chops
15 minutes
30 minutes
Meat and Poultry
Ingredients
- 1/4 cup dried cherries, chopped, plus more for garnish
- 1/4 cup pistachios, lightly chopped, plus more for garnish
- 2 oz goat cheese, softened
- 3 tablespoons Fustini's Meyer Lemon olive oil
- 4 pork loin rib chops, 1 1/2" thick
- Kosher salt and freshly ground black pepper
- 1/4 cup Fustini's Traverse City Cherry balsamic
- water as needed
Directions
- In a small bowl, combine cherries, pistachios, goat cheese, and 1 tablespoon of olive oil.
- On one side of each pork chop, cut a slit from the outside to the bone. Season with salt and pepper. Stuff each chop opening with 1/4 of the cherry mixture. Secure opening with toothpicks.
- In a Dutch oven, heat the remaining olive oil and sear both sides of each pork chop until golden brown. Add balsamic and any additional water to come 1/4 of the way up the pork chops. Cover and simmer until chops are cooked, about 15-20 minutes. (internal meat temperature reaches 140 degrees F).
- Remove chops to a serving platter. Simmer the remaining liquid until reduced to a thick sauce. Pour sauce over chops and garnish with additional cherries and pistachios.
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