Makes 4 servings | Serving Size: 1 stuffed pork chop
Total Time: 30 minutes | Hands-On Time: 15 minutes
- 4 boneless, center-cut pork chops (4 ounces each)
- ½ medium onion, finely chopped (1 cup)
- 2 thin slices whole-grain bread, cubed (1 cup)
- 8 prunes, diced (½ cup)
- 1/3 cup chopped bottled oil-packed sun-dried tomatoes (about 10)
- 1 egg
- 2 teaspoons minced fresh rosemary leaves, divided
- ½ teaspoon ground sage, divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Using a small sharp knife, carefully cut a slit in the center of each pork chop, being careful not to cut all the way through each chop. Gently open each pork chop to form a pocket.
- In a small bowl, combine onion, bread cubes, prunes, sun-dried tomatoes, egg, 1 teaspoon of rosemary, and ¼ teaspoon of sage; mix until well combined and softened. Divide mixture among pork chops and gently press filling into the pocket in each pork chop until it is firmly stuffed. Pinch the edge of the pork chop to enclose the filling and secure with toothpicks.
- In another small bowl, combine remaining 1 teaspoon rosemary, remaining ¼ teaspoon sage, salt and black pepper. Rub some of this herb mixture over one side of each pork chop, pressing the mixture firmly down into the pork.
- Heat olive oil in a large skillet over medium-high heat. When oil is hot, add pork chops to the skillet, seasoned side down. Gently press remaining seasoning mixture into the sides of the pork chops that are facing up. Cook pork chops until a food thermometer reads 145 degrees, turning once, about five minutes per side. Serve immediately.
Nutrition Facts (per serving): calories 392, total fat 18 g (saturated fat 5 g, trans fat 0 g), sodium 445 mg, carbohydrates 22 g (fiber 3 g, sugar 10 g), protein 38 g