Ingredients for Greek Stuffed Pork Loin Chops
- 4 Thick, Center Cut Pork Loin Chops, trimmed
- 1/3 c. Bottled Greek Salad Dressing (or equivalent amount of a homemade Greek dressing for a marinade)
- 1 tsp. Extra Virgin Olive Oil
- 1 tsp. Butter
- 1/3 c. Red Onion, Chopped
- ¼ c. Roasted Red Peppers, Chopped
- 9 oz. Frozen Spinach, thawed and chopped
- 2 cloves Garlic
- ¼ tsp. Ground Black Pepper
- ¼ c. Black Olives, Chopped
- 1 Heaping Tbsp. Pepperoncini, Chopped
- 1 tsp. Oregano, dried
- 2 TBSP. Shredded Parmesan Cheese
- ¼ c. Feta Cheese, crumbled
- ½ c. Bottled Greek Salad Dressing (or prepared Greek Marinade) for basting
Instructions for Greek Stuffed Pork Loin Chops
Prepare and marinate the pork chops for broiling. You need extra thick cut pork chops to allow
room to cut and stuff them! Cut a pocket
into each pork chop with a sharp knife—leaving about an inch of meat intact
around the outside of the chop. Place
the pork chops into a zippered bag or lidded bowl along with the 1/3 c. Greek
Salad Dressing. Toss to coat and allow
the chops to marinate for at least an hour.
Prepare the Greek themed vegetable and cheese stuffing. Heat the olive oil and butter in a large
skillet or sauté pan until hot. Add the
onion and sauté for 2-3 minutes. Add the
roasted peppers and garlic and continue to sauté for an additional 2
minutes. Add the spinach, black olives,
black pepper and oregano. Mix until
combined and continue to heat over low heat until mixture is warmed
through. Remove from heat and mix in the
Pepperoncini, the Parmesan cheese and the Feta Cheese. Set the filling aside until ready to stuff
the pork chops.
Preheat the broiler. Move
the broiler rack to its lowest setting—about 5-6 inches below the flame. I use a glass baking dish for the stuffed
pork chops—but, metal baking pans work well also. Spray the baking dish with nonstick cooking
spray.
Stuff the pork chops.
Divide the stuffing mixture into four equal parts. Stuff each pork chop “pocket” with a portion
of the vegetable and cheese stuffing. You
may choose to “close” each stuffed chop with toothpicks inserted through the
top and bottom half of each pocket to help hold in the stuffing.
Broil the stuffed pork chops. Broil for 4 minutes. Baste with reserved Greek salad dressing or
marinade. Broil for an additional 2
minutes and baste. Carefully turn pork
chops and broil for another 4 minutes. Baste
again. Turn chops one more time and
broil for another 2-3 minutes or until meat thermometer indicates the chop has
reached an internal temperature of 145 to 150 F. You may wish to drizzle a teaspoon of salad
dressing or marinade over each cooked pork chop. Allow the meat to rest for 5-6 minutes before
serving.
We generally serve Greek Stuffed Pork Loin Chops with mashed or baked potatoes and broccoli salad.
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