From Cook's Country
WHY THIS RECIPE WORKS:
Baking our Herb-Stuffed Pork Chops on a preheated sheet in a hot oven was an easy way to achieve a seared exterior and an evenly cooked interior. We found that tenting the chops with foil for a few minutes after they are done cooking helped them retain heat while they rested. Tasters preferred fontina cheese for our Herb-Stuffed Pork Chops, but we found Monterey Jack or Gruyère cheese worked equally well.
Monterey jack or Gruyere cheese can be used instead of fontina.
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 slice hearty white sandwich bread, toasted and torn into pieces
- 1/2 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 3/4 cup shredded fontina cheese (see note)
- Salt and pepper
- 4 boneless pork chops, about 1 inch thick
- 1. Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 475 degrees. Combine oil and garlic in bowl. Pulse bread, parsley, thyme, fontina, ¼ teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons oil mixture in food processor until coarsely ground.
- 2. Pat pork dry with paper towels and season with salt and pepper. Using paring knife, cut 1-inch opening into side of each chop to make pocket for stuffing. Spoon herb mixture into pocket and seal by threading toothpick through pork about ½ inch from opening.
- 3. Coat chops with remaining oil mixture and transfer to preheated baking sheet. Bake until brown and meat registers 145 degrees, 12 to 15 minutes, flipping halfway through cooking. Transfer to platter, tent with foil, and let rest 5 minutes. Serve.