Stuffed Pork Chops
- 1/4 cup chopped prunes
- 1/4 cup toasted slivered almonds, chopped, plus more for garnish
- 3 tablespoons lemon olive oil
- 4 pork loin rib chops, 1 1/2 inches thick
- Course salt and freshly ground black pepper
- 2 ounces goat cheese
- In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.
- Cut a pocket on the side of each pork chop from the fat side to the bone.
- Season the outside of each chop with salt and pepper, to taste.
- Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture.
- Secure with toothpicks.
- Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat.
- Sear the chops on both sides until golden brown.
- Add water to come 1/4 of the way up the side of chops.
- Cover and simmer until the chops are cooked, about 15 to 20 minutes.
- Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce.
- Pour the sauce over the chops and serve garnished with toasted almonds.
prunes, almonds, lemon olive oil, pork loin, salt, goat cheese
Taken from www.foodnetwork.com/recipes/claire-robinson/stuffed-pork-chops-recipe.html (may not work)