Goat Cheese Stuffed Pork Chops Recipes

PAN GRILLED PORK CHOPS STUFFED WITH GARLIC GOAT CHEESE

Steps:

• Take a small knife and cut a small pocket in the pork chop - being careful not to cut all the way through to the other side.
• Stuff the goat cheese into the pocket and pushed the sides back together.
• Put some gluten-free bread crumbs (I made my "bread crumbs" from gluten-free corn flakes) onto a plate and seasoned that liberally with salt and pepper.
• Dredge the stuffed pork chop in the breadcrumbs until both sides are evenly covered.
• Add some olive oil and butter to a large pan, turn the heat to medium high and, when the pan is hot, put the pork chops down to sizzle.
• I could fit two to three pork chops in my pan comfortably. Let each one cook about 4 to 5 minutes per side - taking care not to burn the crispy coating. Unless your pork chop is super thick, it only needs about 8 to 10 minutes total to cook. Don't step away from the stove.
• Serve your stuffed pork chops with a delicious green salad or sliced veggies and you have yourself a super simple weeknight meal! Enjoy!

GOAT CHEESE STUFFED PORK CHOPS

Steps:

• Place the spinach in a microwave safe steamer or bowl with loosely fitted cover with 1 T water. Cook high 1 minute or until wilted. Drain water from spinach.
• In a bowl combine softened goat cheese, wilted spinach and sun dried tomatoes. Set mixture aside.
• Using a sharp knife, cut a slit in each pork chop, being careful not to cut through to other side but making it deep enough to create a pocket.
• Spoon spinach mixture into the pocket of each pork chop.
• Place breadcrumbs on a plate and press the pork on both sides into the crumbs to coat.
• Heat oil and butter in a large non stick skillet over medium/high heat. Once butter is melted, add pork chops to pan.
• Cook pork about 4-5 minutes until nicely browned then turn over. Brown other side and cook until no longer pink in the middle. *See Notes*
• Serve with potatoes, rice or pasta.

PORK CHOPS WITH GOAT CHEESE AND CARAMELIZED ONION

Steps:

• Preheat oven to 350°F.
• Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat.
• Add red onion. Let cook, stirring constantly for 20 minutes.
• While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl.
• Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains.
• Butterfly pork chops and sprinkle inside and out with salt and pepper.
• Spread goat cheese evenly inside each pork chop, leaving room around edges.
• Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan.
• Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later!
• Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown.
• Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven.
• Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender.
• Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!