Simple Herb and Cheese Stuffed Pork Chops

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My famished fish are pork chop fanatics. We all really enjoy “the other white meat”. So when I made some fluffy Pumpkin Sage Quinoa for my fall comfort food mood, I knew a juicy cut of pork with some flavorful filling would be a perfect match.

I love the simplicity of starting pork chops out on the stove and popping them in the oven until they are nice and tender.

For these Herb and Cheese Stuffed Pork Chops I used these ingredients.

2.25 lbs boneless pork chops
1/3 cup pesto sauce
1/2 cup crumbled feta cheese
2 tsp olive oil
salt and pepper to taste

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Preheat oven to 400F.

Using a sharp knife, carefully cut into side of each pork chop to form a deep horizontal pocket.  Do not cut all the way through.

Spread 1 tablespoon of pesto sauce and sprinkle 1 1/2 tablespoons of crumbles feta cheese inside each “pocket”.

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Admire the nice stacks of stuffed pork before they meet their fiery doom.

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Sprinkle the stuffed pork chops with salt and pepper.

Heat 2 teaspoons of olive oil in large skillet over medium heat.  Place the pork chops carefully in the hot oil.  Cook for 7 min flip, garnish with sage if desired, and flip over carefully.  Cook  for 1 minute more.

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Transfer the pork chops to a baking sheet and bake until thermometer registers 165F and juices run clear.  About 15 minutes.

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Remove from oven and allow to rest 5 minutes.

Place each pork chop on a bed of quinoa, rice, or mashed potatoes.  Garnish as desired with chopped pine nuts or raw pepitas (pictured below) and enjoy.

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What is your favorite way to serve up pork?

Herb and Cheese Stuffed Pork Chops

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 337 calories

Fat 20 g

Carbs 1 g

Protein 37 g

6


Herb and Cheese Stuffed Pork Chops

Weight Watchers PointsPlus®: 9

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2.25 lbs boneless pork chops
  • 1/3 cup pesto sauce
  • 1/2 cup crumbled feta cheese
  • 2 tsp olive oil
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400F.
  2. Using a sharp knife, carefully cut into side of each pork chop to form a deep horizontal pocket. Do not cut all the way through.
  3. Spread 1 tablespoon of pesto sauce and sprinkle 1 1/2 tablespoons of crumbles feta cheese inside each “pocket”.
  4. Sprinkle the stuffed pork chops with salt and pepper.
  5. Heat 2 teaspoons of olive oil in large skillet over medium heat. Place the pork chops carefully in the hot oil.
  6. Cook for 7 min flip, garnish with sage if desired, and flip again carefully.
  7. Cook for 1 minute more.
  8. Transfer the pork chops to a baking sheet and bake until thermometer registers 165F and juices run clear. About 15 minutes.
  9. Remove from oven and allow to rest 5 minutes.

Notes

Place each pork chop on a bed of quinoa, rice, or mashed potatoes to serve. Garnish as desired with chopped pine nuts or raw pepitas.

You may also enjoy Turkey Bruschetta Sliders