Fusion Stuffed Pork Chops

Mediterranean Stuffed Pork Chops fused with our old traditional favorite bread stuffing made into a completely new meal! Thick one inch center cut pork chops stuffed with veggies and surrounded by bread stuffing with a dijon mustard sauce. Yum! Fusion Stuffed Pork Chops is a healthy low sugar complete meal!

I found inch thick center cut chops on sale and they looked so good…. I bought them! I had a hankering for stuffed chops with the typical bread stuffing. But I also found a yummy looking recipe (which I adapted) from Giada at the food network. A Mediterranean/American fusion meal was the result. This recipe requires no extras. It’s very tasty and filling as it is. You can omit the stuffing if you want low carb and gluten-free. Not too much fuss and ready in under an hour. Just add your favorite drink!

As you may know, I’m a complete convert to delicious, flavorful sun-dried tomatoes. Add them to a meal for extra zip. Even better is the sweet concentrated tomato flavor of home dried tomatoes, marinated in fresh herbs, dried peppers and olive oil. Add them into this recipe with the filling I made.

I used our garden Kale, lemon thyme and garlic for the veggies. I had feta cheese in the fridge. It was really tasty in this stuffing. Those are our home-grown dried, marinated tomatoes.

Fusion Stuffed Pork Chops:

Let’s Make it:

Making the filling. Saute the veggies in your skillet

You can use other veggies if your prefer or have them on hand. I love kale because it holds up well to the heat of cooking.

Fusion Stuffed Pork Chops mustard sauce. Make the sauce while the veggies saute. Quick and easy! Just let it perk on the back burner on low once it’s done. It can reduce until the meal is ready to serve.

Start with one inch thick center cut pork chops. Slit them open and form a pocket to stuff. Once the veggies are done. Remove them to another bowl to finish the stuffing. Put the slit pork chops into the skillet and cook done on the outside and almost done on the inside.

Create the breaded stuffing by pouring half the sauce into it while the chops are cooking. Set aside the bread stuffing until you need it in the skillet.  Complete the veggie filling. Do not combine the two stuffings.

Stuff the pork chops with the veggies and finish cooking in the skillet with the bread stuffing all around them. Cook covered until the pork chops are completely cooked. About another ten minutes. Serve with the mustard sauce on the side for added zing!

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Yield: 4 servings

Fusion Stuffed Pork Chops

Prep Time: 20 minutes

Cook Time: 40 minutes

Additional Time: 20 minutes

Total Time: 1 hour 20 minutes

Mediterranean Stuffed Pork Chops fused with our old traditional favorite bread stuffing made into a completely new meal! Thick one inch center cut pork chops stuffed with veggies and surrounded by bread stuffing with a dijon mustard sauce.

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Ingredients

• 1 Tablespoon olive oil
• 2 cloves garlic, minced
• 12 sun-dried tomatoes, diced
• 4 Cups Kale, finely chopped
• 1 tsp. fresh thyme
• 1/4 Cup feta cheese
• 2 Cups stuffing mix
• 2 Cups chicken broth
• 4 1 inch thick center-cut pork chops
• 2 Tablespoons lemon juice
• 1 Tablespoon dijon mustard

Instructions

1. Warm the olive oil in a large saute pan over medium heat
2. Add the garlic and cook until fragrant, about 1 minute
3. Add the sun-dried tomatoes, kale and thyme. Cook until the kale is tender, about 5 more minutes
4. Transfer the mixture to a medium bowl. Add the Feta cheese, stir until combined and set aside
5. Cook the sliced pork chops in the saute pan until golden and cooked through, about 4 minutes per side
6. Make the sauce by putting the chicken broth, lemon juice, and mustard into a one quart saucepan and heating to a gentle simmer
7. Use a sharp knife to cut a pocket into the thickest portion of the pork chops, making a good sized pocket in each
8. In a small bowl, combine the bread stuffing with 1/2 of the sauce. Stir until combined and let sit until needed
9. Return the remaining broth to the stove, on low, to continue to reduce to a thin sauce
10. Leaving the pork chops in the pan. Open each chop slit pocket and stuff with the veggie mixture.
11. Place the prepared bread stuffing around the sides and cook covered until the middle of the chop is thoroughly cooked and the stuffing is as browned as you prefer
12. Serve with the mustard sauce on the side

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 397Total Fat 23gSaturated Fat 6gTrans Fat 2gUnsaturated Fat 15gCholesterol 44mgSodium 1188mgCarbohydrates 32gFiber 4gSugar 7gProtein 19g

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Adapted From Giada at the Food Network and what my momma taught me