Caprese Stuffed Pork Chops
I fell in love with an authentic version of salad Caprese in a sidewalk café in Sorrento, Italy. I can still taste the slightly acidic heirloom tomatoes and creamy fresh mozzarella, accentuated with the fresh herbaceous basil and crowned with a drizzle of extra virgin olive oil and balsamic vinegar. Guided by this style of perfection, I set out to create these stuffed pork chops. I delicately created the pockets so that the melting cheese has no escape yet is large enough to contain many delightful bites.
2 servings
INGREDIENTS:
2 bone-in pork chops
Sea salt
2 ounces fresh mozzarella, small diced
4 cherry tomatoes (sun gold tomatoes here), small diced
1 tablespoon sun-dried tomatoes, minced, rehydrated, drain, squeeze dry
1 tablespoon fresh basil, finely chopped
⅛ teaspoon Aleppo pepper or crushed red peppers
1 teaspoon balsamic vinegar
1 teaspoon plus 1 tablespoon extra virgin olive oil, divided
DIRECTIONS:
1. Preheat the oven to 350°F.
2. Pat pork chops dry with paper towels. Using a boning or paring knife, cut a large pocket into the fat-covered edge of each chop. Place the chops between 2 sheets of plastic wrap and gently pound from the center outward. Season the inside pocket and outside with sea salt.
3. Toss the mozzarella, cherry tomatoes, sun-dried tomatoes, basil, red pepper, one teaspoon of balsamic vinegar, and extra virgin olive oil together. Stuff into the pork chop pockets. Close the pockets tightly with toothpicks.
4. Heat a cast-iron pan over medium-high heat. Add one tablespoon of olive oil. Sear the chops on one side until browned, about four minutes. Gently turn over and cook for another minute. Transfer the skillet to the preheated oven. Cook until the 140°F internal temperature, about six to ten minutes. Transfer the chops to a plate, tent with foil, and rest for ten minutes or until 165°F.
5. Remove toothpicks before serving.
Caprese Stuffed Pork Chops
Ingredients
- 2 bone-in pork chops
- Sea salt
- 2 ounces fresh mozzarella, small diced
- 4 cherry tomatoes (sun gold tomatoes here), small diced
- 1 tablespoon sun-dried tomatoes, minced, rehydrated, drain, squeeze dry
- 1 tablespoon fresh basil, finely chopped
- ⅛ teaspoon Aleppo pepper or crushed red peppers
- 1 teaspoon balsamic vinegar
- 1 teaspoon plus 1 tablespoon extra virgin olive oil, divided
Instructions
- Preheat the oven to 350°F.
- Pat pork chops dry with paper towels. Using a boning or paring knife, cut a large pocket into the fat-covered edge of each chop. Place the chops between 2 sheets of plastic wrap and gently pound from the center outward. Season the inside pocket and outside with sea salt.
- Toss the mozzarella, cherry tomatoes, sun-dried tomatoes, basil, red pepper, one teaspoon of balsamic vinegar, and extra virgin olive oil together. Stuff into the pork chop pockets. Close the pockets tightly with toothpicks.
- Heat a cast-iron pan over medium-high heat. Add one tablespoon of olive oil. Sear the chops on one side until browned, about four minutes. Gently turn over and cook for another minute. Transfer the skillet to the preheated oven. Cook until the 140°F internal temperature, about six to ten minutes. Transfer the chops to a plate, tent with foil, and rest for ten minutes or until 165°F.
- Remove toothpicks before serving.
Nutrition Facts
Calories
468.11Fat (grams)
30.77Sat. Fat (grams)
10.08Carbs (grams)
3.88Fiber (grams)
0.61Net carbs
3.28Sugar (grams)
2.46Protein (grams)
42.13Sodium (milligrams)
377.13Cholesterol (grams)
139.34The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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