Kale And Cream Cheese Stuffed Pork Chop Recipe
topped with apple carrot slaw
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Ingredients
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Stuffed Pork Chops
Kale & Cream Cheese Filling
Apple-Carrot Slaw (Topping)
Method
Stuffed Pork Chops
- 1
Prepare chops
Pat pork chops dry with paper towels. Using a sharp knife, cut a pocket into the side of each chop: insert the tip and slice horizontally, stopping about 1/2 inch from the opposite edge so the chop remains intact. Season exterior and inside of pockets with 1 1/2 tsp salt and 1 tsp black pepper.
- 2
Dust chops
Lightly rub the outside of each chop with 2 tablespoons flour to help sear and hold the filling. Shake off excess.
- 3
Sear and finish
Heat a large ovenproof skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When shimmering, add stuffed chops and sear 3 minutes per side until golden-brown. Transfer skillet to a preheated 375°F (190°C) oven and roast 10-12 minutes, or until internal temperature reaches 145°F (63°C). Remove from oven and tent with foil for 5 minutes before serving.
Kale & Cream Cheese Filling
- 4
- 5
Mix filling
In a bowl, combine 4 oz softened cream cheese, cooled kale mixture, 1 tsp lemon zest, 2 tbsp grated parmesan, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth and homogenous. Taste and adjust seasoning. Divide mixture evenly into 4 portions and stuff into the pockets of the prepared pork chops before searing.
Apple-Carrot Slaw (Topping)
- 6
Make slaw
In a bowl combine 1 julienned granny smith apple, 1 julienned carrot, and 1 sliced green onion. In a small bowl whisk together 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp apple cider vinegar, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Toss dressing with apple-carrot mixture to coat. Let sit 5–10 minutes to meld flavors.
- 7
Serve
When pork chops have rested, place each chop on a plate and spoon a generous portion of apple-carrot slaw on top. If desired, sprinkle a little extra grated parmesan or lemon zest as a finishing touch.
