Cincinnati Family Magazine

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July 4, 2022

Cheese Stuffed Pork Chops

Ingredients

  • Kosher salt
  • 1/4 cup sugar
  • 4 bone-in, thick-cut pork chops (6 to 8 ounces each)
  • 1/2 medium head escarole
  • 2 cloves garlic
  • 4 tablespoons extra-virgin olive oil, plus more for brushing
  • Freshly ground pepper
  • 4 slices provolone cheese (about 2 ounces)
  • 4 fresh sage leaves, chopped
  • 1 (19-ounce) can cannellini beans, drained and rinsed

Directions

Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes.

Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste.

Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.

Serves 4. Recipe courtesy of Food Network.

 

 

 

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