Thick cut pork chops are perfect for stuffing with just about any ingredients you can dream up. Pork, as “the other white meat,” tends toward a dryness after cooking. Here, spicy arugula and Asian pears team up to add juiciness to meat as it pan-roasts in the oven to finish.
Arugula and Asian Pear Stuffed Pork Chops
1 large shallot, peeled and minced
1/2 Asian pear, cored and diced into 1/4 inch pieces
1 cup arugula, shredded
1/3 cup panko breadcrumbs
egg white from one egg
salt and pepper to taste
(4) 1-1/2 inch thick bone-in pork chops
3 T olive oil
Heat oven to 375°F.
Cut a slit lengthwise in each pork chop on fatty side almost to the bone to create a pocket. Take care not to slice through end of chop.
Adding a simple filling to a thick pork chop adds both flavor and assurance that the meat doesn’t become dry.
Combine shallot, Asian pear, arugula and panko in medium bowl. Stir in egg white, mixing thoroughly. Divide filling between chops, securing each with small metal skewers or toothpicks to prevent stuffing from leaking.
In large, oven-safe skillet, heat oil until shimmering. Brown chops in batches on all sides.
Return all four chops to skillet and roast in oven uncovered for 15 minutes, or until meat measures 155°F on meat thermometer. Remove from oven and let rest on clean plate for 5 minutes.
Serve alongside gnocchi tossed in 1 T minced sage leaves and 1 T butter, and a green vegetable.
Serves 4.
An easy weeknight supper becomes a bit special when you stuff a pork chop with arugula and asian pear.
Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
Interested in reading Emily’s new award-winning novel, Drinking the Knock Water: A New Age Pilgrimage? Find it on Amazon and in Indie bookstores.
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