Herb and Cheese Stuffed Pork Chops with Pasta
Pull out your cast iron skillet to make these amazing breaded cheese stuffed pork chops for two! Start these Italian style bone-in chops on the stove top then move to the oven and finish up by making a quick sauce to serve over pasta.
Servings 2 servings
Calories 975kcal
Ingredients
- 2 thick cut, bone in pork loin chops
- 2 tbsp olive oil, for frying the meat
Brine
- 2 cups water
- 3 tbsp kosher salt
Stuffing
- 3 oz fontina or havarti, shredded
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh basil
Breading
- 2 large eggs
- 1/2 cup dry breadcrumbs
- 1/4 cup all-purpose flour
- 1/4 cup shredded parmesan cheese
Pasta and Sauce
- 5 oz pasta, such as orecchiette or cavatelli
- 3 oz diced pancetta
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 1 tbsp tomato paste
- 1/2 cup heavy cream
- 1 tbsp capers
- 2 tbsp sliced fresh basil
- 2 tbsp sliced fresh sage
Instructions
Brine
- Using a sharp knife, make an cut into the side of each pork chop right in the middle, opposite the bone. Cut all the way through to the bone to create a pocket.
- Put the chops into a gallon sized sealable bag and put the bag into a small baking dish. Mix together the water and salt for the brine and pour the brine into the bag. Seal the bag and put it into the refrigerator for 1-2 hours.
Stuff and Seal
- Mix together the shredded cheese and herbs.
- Remove the pork chops from the brine and pat dry. Open the pocket in each chop and fill with the cheese stuffing, making sure to fully fill the pocket.
- Using toothpicks or a small wooden skewer seal up the edge of the pocket by 'sewing' the side together. Make sure to leave a large enough end visible that you can remove the skewers later.
Bread
- Set out two wide bowls. In one whisk together two eggs. In the other mix together the breadcrumbs, flour, and parmesan cheese.
- Dip each chop into the egg, coating it on all sides. Then lay it in the breadcrumbs, pressing the crumbs into the sides and edges.
- Set the chops onto a wire rack (to keep the bottoms from getting soggy) and put them aside while you prep the rest of dinner.
Cook
- Heat oven to 350F.
- Heat the olive oil in a cast iron skillet over medium heat until shimmery. Add the chops and cook for 2-3 minutes on each side.
- Transfer the skillet to the oven and bake for about 15 minutes, or until the meat reaches 145F in the center.
- Remove to a plate and tent with foil.
Make the Pasta
- Heat a large pot of salted water. Once it comes to a boil, add the pasta and cook to the package directions.
- While the pasta is cooking, heat the cast iron skillet over medium and add the pancetta. Cook until crispy, about 5 minutes. Add the shallot and garlic. Cook 2-3 minutes.
- Scoop out 1 cup of pasta water and drain the pasta.
- Add the water, tomato paste, cream, sage, and capers to the skillet. Bring to a boil then add the pasta. Cook it in the sauce for a minute or two. Remove the skillet from the heat and add the fresh basil.
Serve
- Carefully remove the skewers from each pork chop. Serve with the pasta.
Notes
- Small Wooden Skewers: These are bamboo skewers about 4 inches long. You may find them at kitchen stores, some supermarkets, or order them online.
- Recipe Flow: Read the entire recipe before you begin. Note that you have brining time at the beginning and that the chops can rest for awhile after they are breaded (though put them in the fridge if it's going to be longer than about 30 minutes). Also, I would suggest getting the pasta water going while the pork is in the oven.
- Cast Iron Skillet: Be sure to use a heat proof glove or hot pad on the skillet handle after you take it from the oven.
Nutrition
Calories: 975kcal