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Stuffed Pork Chops

Stuffed Pork Chops 4.000

Deb Lindsey for The Washington Post

Feb 26, 2014

The only side dish you need here is served right inside the meat, but feel free to offer a simple green salad on the side.

You can substitute any green you wish, such as spinach or kale, for the stuffing's chard.

Make Ahead: The stuffing can be made and refrigerated a day in advance.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • Four 1-inch-thick, 10-ounce rib pork chops, trimmed of most fat
  • 2 tablespoons extra-virgin olive oil
  • 1 pound Swiss chard or rainbow chard, stemmed, cleaned and coarsely chopped (8 cups)
  • 1/4 teaspoon kosher salt
  • 1 link (3 ounces) cooked andouille sausage, cut into 1/2-inch pieces
  • One 4-inch piece French baguette, cut into 1/2-inch cubes (2 cups)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 2 large cloves garlic, sliced thin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup homemade or no-salt-added chicken broth

Directions

Use a sharp paring knife to cut a horizontal pocket in the loin part of each chop, going all the way to the bone.

Heat 1 tablespoon of the oil in a large saute pan over medium-high heat. Once the oil shimmers, add the chard and the salt; cook, stirring often, to wilt the greens, about 2 minutes. Transfer the greens to a large bowl, then add the andouille, baguette cubes, cheese, garlic, oregano and pepper, stirring until well incorporated.

Fill the pocket of each chop with a cup of stuffing. Press the edges of the chop together and secure them with toothpicks. Use the palm of your hand to gently flatten each chop and distribute the stuffing evenly. They will be quite full. Season them on both sides with salt and pepper.

Preheat the oven to 300 degrees.

Heat the remaining tablespoon of oil in an ovenproof saute pan (large enough to hold all of the chops) over medium-high heat. Once the oil shimmers, add the chops and cook for about 2 minutes on each side, just to brown them. Add the broth, then cover tightly with aluminum foil; transfer to the oven to bake for 30 minutes, then remove the foil. Transfer the chops to a plate; use the same foil to loosely cover the chops while they rest for 10 minutes.

Spoon some of the pan juices over the chops, or, if you wish, reduce the juices to thicken them slightly.


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Recipe Source

From Washington food writer David Hagedorn, co-author with chef Cathal Armstrong of "My Irish Table: Recipes From the Homeland and Restaurant Eve" (Ten Speed Press, March 2014).

Tested by David Hagedorn.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 680


% Daily Values*

Total Fat: 36g 55%

Saturated Fat: 13g 65%

Cholesterol: 175mg 58%

Sodium: 920mg 38%

Total Carbohydrates: 15g 5%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 72g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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