Cheese-Stuffed Pork Chops

  1. Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl.
  2. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide.
  3. Soak the chops in the brine, about 5 minutes.
  4. Meanwhile, finely chop the escarole and garlic.
  5. Toss with 2 tablespoons olive oil, and salt and pepper to taste.
  6. Remove the chops from the brine and pat dry.
  7. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture.
  8. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper.
  9. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
  10. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes.
  11. Transfer to a plate.
  12. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper.
  13. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes.
  14. Serve the pork with the beans.
  15. Per serving: Calories 463; Fat 28 g (Saturated 7 g); Cholesterol 63 mg; Sodium 693 mg; Carbohydrate 21 g; Fiber 6 g; Protein 31 g
  16. Photograph by Antonis Achilleos

kosher salt, sugar, pork chops, head escarole, garlic, extravirgin olive oil, freshly ground pepper, provolone cheese, sage, cannellini beans

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cheese-stuffed-pork-chops-recipe.html (may not work)

Another recipe

Switch theme