Stuffed Pork Chops

Serve with Roasted Cauliflower with Breadcrumbs & Raisins and Sautéed Cherry Tomatoes

374 calories per serving

Active time 30 minutes

Total time 45 minutes

Makes 8 Iviain-Dish Servings

2 slices thick-cut bacon, diced

2 shallots, finely chopped

2 garlic cloves, finely chopped

8 oz. mustard greens, stems removed, and leaves torn into small pieces

1 cup finely diced cornbread (from store-bought or homemade cornbread, corn muffin, or toaster corncake)

3 oz. sharp Cheddar cheese, finely diced

1 Tbsp. freshly grated Parmesan cheese

8 boneless pork loin chops,1¼ inches thick (6 oz. each)

Kosher salt and pepper

1 Tbsp. olive oil

1.    In large skillet or Dutch oven on low, cook bacon slowly, until fat is rendered and bacon is crisp; remove with slotted spoon to paper towel to drain. Discard all but 1 tablespoon bacon drippings from skillet.

2.    Add shallots and garlic to drippings; cook on medium 2 minutes, or until fragrant. Add greens; cover pan and cook 7 to 9 minutes, or until greens are tender, stirring twice. Cool completely. Stir in cornbread, Cheddar, Parmesan, and bacon.

3.    Place pork chops on flat surface; with sharp paring knife, make 1-inch incision on meaty side of each chop. Swipe blade back and forth inside chop to make pocket all the way back to fat side of the chop, without cutting through chop. Stuff each chop with heaping ¼ cup stuffing.

4.    Preheat oven to 375°F. Season chops with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper; secure openings with toothpicks. In large oven proof skillet, heat oil; add chops and cook 2 minutes per side, or until browned. Cover skillet and transfer to oven; bake 15 minutes, or until internal temperature registers 155°F on an instant-read thermometer. Remove chops to platter; cover with foil and let stand 5 minutes. Remove toothpicks before serving. Serve with Roasted Cauliflower with Breadcrumbs & Raisins and Sautéed Cherry Tomatoes, if you like.