Main Dishes – Pork
Difficulty Rating – 3
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1 tablespoon chopped oil-cured sun-dried tomatoes
1 green onion
4 boneless pork chops, each about 1/2 inch thick (about 1 1/2 pounds in all), trimmed
3/4 cup shredded Swiss or Fontena cheese
2 tablespoons dried breadcrumbs
1 tablespoon grainy mustard
1 tablespoon olive oil
Chop enough sun-dried tomatoes, drained, to measure 1 tablespoon; chop the 1 green onion. With the blade of a sharp knife, cut a pocket horizontally in each of the 4 pork chops, cutting from the bone side to the fat side. Do not cut all the way through. In a small bowl, combine the 3/4 cup shredded cheese, 2 tablespoons bread crumbs, 1 tablespoon each of mustard and tomatoes, and the chopped green onion.
Spoon some of the stuffing into the pocket in each chop and secure the opening with a wooden. Press down on the chop to even the filling.
In a medium (10-inch) nonstick skillet, heat the 1-tablespoon olive oil over medium-low heat until hot. Add the stuffed chops, cover, and cook 5 minutes. Turn the chops, cover, and cook 5 minutes more. Turn again and cook, uncovered, 2 minutes, or until the chops are cooked and the juices run clear.
