Stuffed Pork Chops
with Pancetta, Sun Dried Tomatoes, and Garlic
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Ingredients:Extra virgin olive oil 2 ounces pancetta, diced 1½ teaspoons dried rosemary, minced 1½ teaspoons dried oregano 1½ teaspoons dried sage 2 tablespoons sundried tomatoes, diced 2 tablespoons onion, minced 2 cloves garlic, minced ½ lemon 2 pork loin chops, about 1 1/4 thick Salt and pepper |
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Directions:Preheat oven to 350 degrees. Heat a small amount of olive oil in a skillet and brown the pancetta, 5 to 10 minutes. In a small dish, mix the rosemary, oregano, and sage. When the pancetta is crispy, add in the sun dried tomatoes, onions, garlic, and 2/3 of the herb blend, reserving the rest for later. Sauté the mixture until onions are translucent, about 5 minutes. Remove from heat and squeeze the lemon juice into filling. Trim fat and create a pocket by cutting the side of each chop. Spoon pancetta mixture into the pocket in each chop and press down lightly on chops to secure filling. Brush chops with olive oil and season with salt, pepper and remaining herb blend. Brown both sides in an oven-safe skillet on the stove top. Place skillet in the oven and bake for 30 minutes or until chops are cooked through. |
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Serves: 2 |
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