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
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 www.chefelliott.com and request to purchase his latest cookbook "Chef Elliott's Soulstice Recipes: Gourmet Entertaining Solutions".
Source: Chef Elliott Farmer