Stuffed Pork Chops

1. 1

   In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.

2. 2

   Cut a pocket on the side of each pork chop from the fat side to the bone.

3. 3

   Season the outside of each chop with salt and pepper, to taste.

4. 4

   Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture.

5. 5

   Secure with toothpicks.

6. 6

   Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat.

7. 7

   Sear the chops on both sides until golden brown.

8. 8

   Add water to come 1/4 of the way up the side of chops.

9. 9

   Cover and simmer until the chops are cooked, about 15 to 20 minutes.

10. 10

    Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce.

11. 11

    Pour the sauce over the chops and serve garnished with toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.