Stuffed Butterflied Pork Chops with Cheese and Sun-Dried Tomatoes
Butterflying the pork in this simple but tasty recipe allows you to flavor both the exterior and the interior. It also makes it easy to stuff the pork with a savory filling of cheese and sun-dried tomatoes. When properly cooked, the chops should be faintly pink in the center.
4 (6- to 8-oz.) Wells Tavern Farm boneless pork chops (1 inch thick)
4 slices fontina cheese (1/4 inch thick), about the size of pork chops
8 oil-packed sun-dried tomatoes, drained
2 tablespoons olive oil
2 teaspoons chopped fresh sage
1/2 teaspoon coarse salt
1/2 teaspoon pepper
1. With small knife, slice pork chops almost in half, being careful not to cut all the way through. Open like book. Place 1 slice cheese and 2 tomatoes on bottom half of each chop; fold top over. Secure with toothpicks.
2. Heat grill. Brush pork chops with oil. Combine sage, salt and pepper; sprinkle on both sides of pork chops. Brush with oil.
3. Grill pork, covered, over medium-high heat or coals 8 to 10 minutes or until slightly pink in center, turning once. Remove pork; cover loosely with foil. Let stand 5 minutes; remove toothpicks before serving.
Yields: 4 servings