The Recipes

Stuffed Pork Chops

I just love the fact that these pork chops end up looking like a sandwich!  Silly things make me happy, I know.

Stuffed Pork Chops


- 2 pork chops, butterflied
- 1 c. frozen spinach, drained of excess water
- 1/4 c. pecorino romano cheese
- 4-5 sundried tomatoes, chopped
- 1/2 summer squash, sliced
- 1/2 zucchini, sliced
- 1/4 red onion, sliced
- 1 garlic clove, minced
- 1/2 lemon juice
- salt
- pepper
- olive oil
- 1 T. butter
- splash stock
- 2 T. chopped fresh oregano

Put the pork chops between two pieces of plastic wrap.  Lightly pound the chops with a mallet so that the chops are approximately 1/4 of an inch thick.

In a bowl, mix together the spinach, tomatoes, and cheese.  Season with salt and pepper and add in a splash of stock to make the mixture come together.  Spoon the mixture into the center of the pork chops.  Fold the pork chops in half like a book.  Season the outside with salt and pepper.

Preheat the oven to 400 degrees.  Heat a light layer of olive oil in a skillet to almost smoking.  Add the pork chops and sear the first side to achieve a brown crust; approximately 3-4 minutes.  Turn the pork chops and sear for another minute, then transferring the pan to the oven.  Cook the pork chops for 8-10 minutes.  Remove the chops and let them rest.

In another skillet, heat a bit of olive oil.  Add in the zucchini and squash and season with salt.  Sautee for 5-6 minutes, then add in the onions and garlic.  Stir together, then add the oregano and lemon juice.  Season with cracked black pepper.    If you want the onions to be softer, add them in the beginning.  I wanted a little bit of crunch to them, so I added them later.

To the pork pan, add another splash of stock and simmer, scraping up the bits from the bottom.  As it reduces, whisk in the butter to thicken the sauce.  Once the butter is melted, remove it from the heat.

Plate the veggies, then slice one of the pork chops and lay the pieces on top.  Spoon the pan sauce over the pork chops.  Reserve the second pork chop to put into a breakfast hash, sandwich, or on a salad for lunch this week.