As Aired on August 26, 2013
Recipe Courtesy Chef Bryan Woolleywww.cookingwithchefbryan.com
4 bone in pork chops 1 inch thick
1/2 cup chopped roasted almonds
1/2 cup chopped ham
4 garlic cloves, minced
1 tbsp freshly chopped oregano
zest of one lemon
1 medium onion, finely minced
1 cup chicken stock
salt and pepper to taste
1.) Preheat your oven to 450 degrees.
2.) Make a horizontal cut in each pork chop to form a pocket.
3.) In a small bowl, combine the roasted almonds, chopped ham, minced garlic, freshly chopped oregano, and lemon zest. Mix all together. Drizzle a little olive oil on it to help it hold together. Salt and pepper to taste.
4.) Stuff mixture into the newly formed pockets in the pork chops.
5.) Heat a large oven proof skillet on the stove and add just enough oil to lightly coat the bottom of the pan.
6.) Add the pork chops to the pan and sprinkle with salt and pepper. Cook each side of the pork chop for about 4 minutes or until golden brown. Finish the pork chops by placing them in a 450 degree oven for 10-15 minutes.
7.) When the pork chops are fully cook remove the pan from the oven. Remove the pork chops and place them on a plate and set them aside.
8.) Place the hot pan back on the stove on medium heat. Add the chopped onion and sauté until fragrant. Add the chicken stock (I like to add a splash of white wine too) and deglaze the pan.
9.) Reduce the stock in half and spoon over the cooked stuffed pork chops. Serve with your favorite side dishes and enjoy!
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