For such a long title, this dish has a very short list of ingredients and is ridiculously simple to make. It basically came about from random ingredients I had around and wanted to use up. I was initially going to make a red pepper pesto, but decided to just add the cheese to the chops instead and skip out on the herbs altogether, since I didn’t have any fresh herbs around that day. All of the flavors were very complementary, and we really enjoyed this meal! I served the pork chops with some triple corn cakes and some sauteed garlicky kale.
Manchego-Stuffed Pork Chops with Roasted Red Pepper-Pepita Sauce
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1 Tbsp. extra virgin olive oil, divided
2 pork chops (I used bone-in)
thinly sliced manchego cheese
2 Tbsp. pepitas
1/2 cup sliced roasted red peppers
1 tsp. balsamic vinegar
salt and pepper
Preheat the oven to 350.
Using a paring or utility knife, slice pockets into your pork chops, or nearly butterfly them. Stuff the chops with thin slices of manchego (about 1/2 oz. for each chop). Season the pork chops with kosher salt and fresh pepper.
Heat a large, heavy bottomed skillet or saute pan over medium heat and then add 2 tsp. of the oil. Once hot, add the pork chops and brown on each side, about 1-2 minutes (don’t cook them through). Move the pan to the oven and allow the pork chops to finish cooking (8-15 minutes, depending on thickness and whether chops are boned).
Meanwhile, make the roasted red pepper sauce. Heat a small skillet over medium heat. Once hot, add the pepitas. Toss a couple of times and let them heat until fragrant and they start to turn golden brown. Combine the pepitas, roasted red peppers, vinegar, remaining 1 tsp. olive oil, and salt and pepper to taste in a mini food processor and process until smooth. Serve the red pepper sauce over the pork chops.