"Stuffed pork chops are perfectly roasted boneless chops with blue Stilton cheese, chopped hazelnut, chives, and vegan fig salami seasoned with orange zest, Aleppo pepper, and smoked paprika. This pork chop recipe is easy, quick, and full of flavors with both savory and sweet notes. Excellent for weeknight dinners, yet fancy enough for entertaining."
Stuffed Pork Chops with Fig Salami, Hazelnuts and Blue Cheese
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Prep time 15mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 each boneless pork chops, butterflied and flattened
- 1/3 cup Vegan Fig Salami with Orange Zest, grated fine
- 2 tablespoons chives, finely chopped
- 1/4 cup hazelnuts, chopped
- 2 ounces Stilton bleu cheese
- 1 teaspoon Sea Salt with Smoked Paprika
- 1 teaspoon Aleppo pepper
- 1/2 cup Riesling or Chardonnay, plus more to deglaze
- 1/2 cup chicken stock, for the pan sauce
- for drizzle Extra Virgin Olive Oil
Method
Step 1
Preheat oven to 375°F.
Step 2
In a small bowl, Mix together sea salt with smoked paprika and Aleppo pepper. Season both sides of the flattened pork chops with the salt mixture.
Step 3
Stuff the pork chops first with Stilton blue cheese, then the Vegan Fig Salami, chives and hazelnuts. Drizzle a bit of extra virgin olive oil over top and place in roasting pan. Pour ½ cup of Riesling wine in the bottom of the roasting pan and place them in the oven.
Step 4
Bake for 25-30 minutes or until the internal temperature registers 145°F. Remove pork chops for the roasting pan and allow to rest.
Step 5
Deglaze the roasting pan with 1/2 cup of wine and let the alcohol evaporate. Then add the chicken stock. Season with smoked paprika sea salt if needed. Spoon sauce over pork chops and enjoy!