Chard-Stuffed Pork

Chard-Stuffed Pork Chop with Roasted Potatoes

I am a few days late posting this week’s French Fridays with Dorie recipe, but it was such a good one that I didn’t want to miss it!  The recipe is called “Chard-Stuffed Pork Roast”.  As you can see the picture above is not a pork roast.  I actually made the stuffed pork roast earlier this year for Valentine’s Day.  This time I decided to try stuffing pork chops instead.

The stuffing is a delicious blend of Swiss chard, onion, garlic, onions, raisins, and spices.   I made half the recipe since I was only stuffing two chops.  I found some lovely, thick, bone-in pork chops.  I sliced them open like a book, added the stuffing, and then sealed them shut with toothpicks. The outside of the chops were rubbed with a blend of crushed peppercorns and coriander seeds.

First I pan-fried the chops to brown them.

Browning the Chops

I then added a little water to the pan, covered it, and placed it in a 350 oven for about 30 minutes.  The result was a delicious, juicy, stuffed pork chop!

Stuffed Chops

I LOVED my pork chop! I think I liked this recipe as a stuffing for pork chops even more than I liked the stuffed pork roast (and I liked it that way too).  My husband didn’t care for the stuffing as he is not a fan of bitter greens, but he enjoyed his chop anyway.