Logo

Pork Chops Stuffed with Pine Nuts and Herbs

Print (Ctrl + P)
Kamera Print with pictures
Print without pictures
Tip en venFacebook

Pork Chops Stuffed with Pine Nuts and Herbs

 

A take on traditional pesto, the filling for these pork chops is amped up with sweet raisins and fresh herbs for a sweet-and-savory Mediterranean flavor. Serves 6

 

#

6 center-cut, bone-in pork loin chops (1-1/4 inches to 1-1/2 inches thick)

1/2 cup fresh mint

1/2 cup fresh parsley

1/3 cup fresh tarragon

1/3 cup finely grated Pecorino Romano (1/4 oz.)

5 Tbs. extra-virgin olive oil

3 medium cloves garlic, peeled

1 tsp. finely grated lemon zest

Kosher salt and freshly ground black pepper

3/4 cup pine nuts, toasted

1/3 cup golden raisins

1 Tbs. unsalted butter, cut into 6 pieces

*

 

Position a rack in the center of the oven and heat the oven to 400°F.
With a sharp knife, make a horizontal slit in each pork chop to create a 3-1/2-inch-long pocket.

In a food processor, combine the mint, parsley, tarragon, pecorino, 3 Tbs. of the oil, the garlic, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper.

Pulse until finely chopped. Add 1/2 cup of the pine nuts and pulse until the nuts are roughly chopped.

Stir in the remaining 1/4 cup pine nuts and the raisins.

Season the insides of the pockets with salt and pepper and stuff with the filling.

Secure the pockets with toothpicks.

Season the outside of the meat generously with salt and pepper.

Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot.

Sear 3 of the pork chops on both sides until well browned, about 6 minutes total; transfer to a large rimmed baking sheet.

Repeat with the remaining 1 Tbs. oil and the remaining pork chops.

Top each chop with a piece of butter and roast in the oven until an instant-read thermometer inserted into the thickest part of the pork chops registers 145°F, 10 to 12 minutes.

Discard the toothpicks and serve drizzled with the pan juice.

 

Make a fresh salad and Classic Roasted Potatoes to serve with the chops.

 

 

Nutrition information (per serving): Calories (kcal): 440, Fat (kcal): 33, Fat Calories (g): 300, Saturated Fat (g): 7, Protein (g): 25, Monounsaturated Fat (g): 15, Carbohydrates (mg): 11, Polyunsaturated Fat (mg): 8, Sodium (g): 230, Cholesterol (g): 65, Fiber (g): 1.

 


 

Click on the smiley you want to give this page 
User rating 5.0 (1 votes)
This page has been viewed 262 times - View and write comments below.
• Carrot Ribbon Salad SpicyCrushed red pepper gives this pretty carrot salad some heat, while coriander seeds and...
• Rutabaga and Turnip Salad with ScallionsA lovely balance of bitter and bright, this salad makes a wonderful accompaniment to rich...
• Rutabaga Apple and Squash Salad with FetaThis salad gives winter vegetables a kiss of the warm Mediterranean with a topping of...
• Hot SauceHot sauce, also known as chili sauce or pepper sauce is any spicy sauce condiment made...
• Duck Confit with Lentils and Parisian Grain BowlLentils and duck are a double dose of protein in this trés chic grain bowl. A smaller...
• Pork Chops Stir Fried in Spinach Salad with Ginger VinaigretteFor a splash of heat, I like to drizzle this salad with some Sriracha hot sauce or Thai...
• Cherry MousseFor this quick, delicious dessert, puréed cherries are folded into whipped cream and...

Comments

Your email will not be displayed on the site.

Fortæl dine venner om os