Stuffed Pork Chops

I came across two beautiful thick bone-in pork chops at the Food Lion tonight and dinner quickly fell together. I had everything else at home already!

Stuffed Pork Chops!

In a bowl I mixed about a cup of Greek yogurt, a tablespoon of minced garlic, a tablespoon of pesto, about a cup of baby spinach, chopped parsley and a handful of finely shredded Gruyere cheese.

The chops were sliced horizontally with a razor sharp slicing knife and the yogurt/spinach mix was spooned in and flattened. This was seasoned with my rub, which is essentially a low-salt Cajun rub. Tony’s would be fine here, but it has too much salt for me.

I pan seared mine in a Moroccan olive oil for about 3 minutes a side and then slid it into a 400° oven for 20 minutes, then let it rest on a covered plate for 10 minutes.

While it rested, I made a pan sauce in the skillet de glazed with 18-year-old balsamic, with white wine and a little chicken stock. This was drizzled on top and the chops were served with a side salad. Put the rest of the pan sauce into a ramekin to make it a dipping sauce.

Life is good.