Stuffed Pork Chop* Recipe

Cooking Directions

1. 1

   Prepare the Stuffing

   In a skillet over medium heat, cook the bacon until crispy. Remove and chop into small pieces. In the same skillet, add olive oil, garlic, and chopped fennel, cooking until softened. Add the chopped dates and bacon, stirring to combine. Remove from heat and stir in fontina cheese. Set aside to cool.

2. 2

   Prepare the Pork Chops

   Preheat the oven to 375°F (190°C). Make a pocket in each pork chop by slicing horizontally, being careful not to cut all the way through. Season the inside and outside of the chops with salt and pepper.

3. 3

   Stuff the Chops

   Fill each pork chop pocket generously with the stuffing mixture. Secure with toothpicks if necessary.

4. 4

   Cook the Chops

   Heat a large oven-safe skillet over medium-high heat. Add a little olive oil and sear the stuffed pork chops on each side until golden brown, about 3-4 minutes per side.

5. 5

   Bake the Chops

   Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the internal temperature reaches 145°F (63°C).

6. 6

   Prepare Kale Sprouts

   While the pork chops are baking, sauté the kale sprouts in a separate pan with olive oil, seasoning with salt and pepper until wilted.

7. 7

   Serve

   Remove the pork chops from the oven, let rest for a few minutes, then serve alongside the sautéed kale sprouts.