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Tuscany Chops

Submitted by: Mary on 02/25/2004
2622 views
2.70 avg rating
241 votes
 
 
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Ingredients

1 T Chopped oil-cured sun-dried tomatoes
1 Green onion
8 boneless loin pork chops, each about 1/2 inch thick (about 3 pounds total weight)

1 1/2 C Shredded Fontina cheese
4 T Crushed pork rinds
2 T Grainy mustard
1 T Olive oil

Directions

Drain the sun-dried tomatoes and chop enough to measure 1 tablespoon.



Chop the scallion.



With the blade of a sharp knife, cut a pocket horizontally in each of the pork chops, cutting from the bone side to the fat side. Do not cut all the way through.



In a small bowl, stir together the cheese, tomatoes, pork rinds, mustard, and scallion.



Spoon some of the stuffing into the pocket in each chop and secure the opening with a wooden toothpick. Press down on the chop to even the filling.



In a large nonstick skillet, heat the olive oil over medium-low heat until hot. Add the chops without crowding, cover, and cook for 5 minutes. Turn the chops, cover, and cook for 5 minutes more. Turn again and cook, uncovered, for 2 minutes, or until cooked through and the juices run clear when pricked with a fork. Remove the skillet from the heat.

Servings

4

Calories

2

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

This dish is wonderful served with a tossed salad with ripe olives and artichoke hearts have been added, drizzle with a little olive oil, red wine vinegar and sprinkle with fresh basil, oregano, and garlic.
 
 
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