Stuffed Porkchops

Stuffed porkchops

Looking for dinner ideas this Friday? These porkchops stuffed with a cracker/goat cheese mix are delectable. The trick is to buy porkchops that are big enough to slice a big slit into for the stuffing. Bone-in isn’t necessary; it’s just a nice visual touch for serving. Cook the chops in a cast iron skillet, and the result is a classy, rustic-looking dish.


2 large porckchops
approx. 1/4 package of crackers
1/2 goat cheese log
olive oil
1 large Roma tomato

Preheat the oven to 325 degrees F. Coat the bottom of the skillet with a thin layer of olive oil. Slice a slit on one end of the porkchop and make the slit deep enough that it’s almost at the edge of the chop at the other end, so that you create a pocket. Rub olive oil onto both sides of the chops, then rub in a dusting of flour on both sides as well. Top with a pinch of salt.

Mash the crackers by hand in a small bowl, adding a little water to create a paste-like texture. Mash the goat cheese into the crackers. Add 2-3 pinches of salt. Place the stuffing inside the slits in the chops.

Slice the tomatoes into cubes and distribute around the chops.

Cook the chops for about 3 min. a side on the stove top, tent with foil, then transfer to the oven for about 20 min. until the chops cook thoroughly. Flip the chops halfway through.