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Monday, September 7, 2015

Mediterranean Stuffed Pork Chops


4 (1 1/2 to 2-in) thick pork chops, bone-in
2 oz crumbled feta cheese
1/2 c chopped frozen spinach (thawed and well drained)
2 T chopped kalamata olives
2 T chopped sundried tomatoes
Canola oil
Kosher salt and pepper
4 wooden skewers, soaked to prevent burning


Heat an outdoor grill or grill pan over medium heat. Preheat the oven to 400*F. Carefully make a slit into the side of each pork chop using a chef's knife to create a pocket to stuff ingredients into. Mix together the feta cheese, drained spinach, olives and sundried tomatoes in a medium bowl. Stuff each pork chop with the spinach mixture and rub each with 1/4 teaspoon salt and 1/4 teaspoon pepper. Secure each pork chop with a soaked wooden skewer or toothpicks (remember to remove before serving).

Go to his website at and request to purchase his latest cookbook "Chef Elliott's Soulstice Recipes: Gourmet Entertaining Solutions".

Source:  Chef Elliott Farmer

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