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Fontina Stuffed Pork Chops

Submitted by: Mary on 06/23/2004
3032 views
2.58 avg rating
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Ingredients

2 T Chopped oil-cured sun-dried tomatoes
2 scallions
8 Boneless loin pork chops, each about 1/2 inch thick

2 C Shredded Fontina cheese
4 T Crushed pork rinds
2 T Grainy, stone ground mustard
2 T olive oil

Directions

Drain the sun-dried tomatoes and chop enough to measure 2 tablespoon. Chop the scallions.



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 scallions.



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

3

Time to prepare

5 minutes

Difficulty

Easy
 

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