Mediterranean Stuffed Pork Chops
Juicy and tender, these Stuffed Pork Chops are filled with a tasty Mediterranean mix of spinach and creamy feta cheese, then finished with a tangy balsamic rosemary sauce. It’s an easy recipe that turns simple pork chops into a restaurant-style meal you can make right at home. Ideal for impressing guests or adding a special touch to a regular weeknight dinner.
Ingredients
- ~ 0.8 kg Whole pork chop
- 1 teaspoon olive oil
- 3 cloves garlic
- Pinch red pepper flakes
- Spinach leaves
- Salt
- Sundried tomatoes
- Feta cheese
For the coating
- 1/4 cup balsamic vinegar
- 2 Tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 Tablespoon rosemary(chopped) chopped
- 1 teaspoon lemon zest
- 3 cloves garlic(grated) grated
- Salt
- 1/2 teaspoon black pepper
Instructions
Preheat the Oven
- Set your oven to 425°F (220°C) to preheat.
Prepare the Filling
- Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add a pinch of red pepper flakes and grate 3 garlic cloves into the oil. Sauté for about 30 seconds, until fragrant. Stir in the baby spinach and cook for 2-3 minutes, until wilted. Lightly season with salt. Remove from heat, then transfer the spinach mixture to a paper towel.
- Place the spinach in a bowl, mix in the chopped sundried tomatoes and crumbled feta cheese. Set aside.
Make the Balsamic Coating
- In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 2 teaspoons Dijon mustard, 1 tablespoon chopped rosemary, 1 teaspoon lemon zest, 3 grated garlic cloves, 1 heaping teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk until smooth and set aside.
Assemble the Pork Chops
- Slice the chops lengthwise down the center, stopping about 1/2 inch from cutting through. This creates a "butterfly" opening.
- Lay the chops open and spread the spinach filling evenly down the center. Fold the top half of the chops back over the filling.
- Secure with butcher's string, tying it in 3-4 spots to hold everything together.
Prepare for Roasting
- Place the stuffed chops in a roasting pan. Generously coat all sides with the balsamic mixture.
Roast the Pork
- Roast in the preheated oven at 425°F (220°C) for 15 minutes. Lower the temperature to 375°F (190°C) and continue roasting for an additional 20-30 minutes, or until the internal temperature in the thickest part reads at least 145°F (63°C).
Rest and Serve
- Remove the pork from the oven and let it rest for 10 minutes. This allows the juices to redistribute, keeping the meat tender. Slice and serve for an impressive, delicious meal!
Tips for Stuffing Pork chops
- For easy stuffing: 1. Slice the chops lengthwise without cutting all the way through. 2. Spread your filling evenly in the center. 3. Fold the meat back over the filling and tie securely with butcher's string. This straightforward technique ensures a beautifully stuffed chops every time!
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
