Stuffed Pork Chops
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.
More Recipes and Ideas:
Smoked Oyster Dressing Stuffed Pork Chops with Andouille Hollandaise and Smothered Greens, Bourbon Barbecued Pork Chops, Grilled Pork Chops with Peck Seasoning and Charred Peppers, Cheese Ball Recipes, Pork Butt Recipes, Fruit Dessert, Pork Recipes, Cream Cheese, Grilled Cheese
Thank you! your flag was submitted.