Savory Havarti Stuffed Pork Chops
"This Buholzer Brother cheese recipe uses an indoor grill, but I use a preheated skillet instead. This recipe is gluten-free and packed full of flavor. I have included the recommended cooking time but I like my chops well done and prefer to let them cook a little longer than suggested."
Ingredients
Nutritional
- Serving Size: 1 (149.5 g)
- Calories 303.7
- Total Fat - 20 g
- Saturated Fat - 8.7 g
- Cholesterol - 68 mg
- Sodium - 972.5 mg
- Total Carbohydrate - 3.3 g
- Dietary Fiber - 1.3 g
- Sugars - 0.5 g
- Protein - 27.5 g
- Calcium - 463.5 mg
- Iron - 2.2 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large skillet, fry bacon over medium heat until crisp; remove with slotted spoon and set on paper towels to drain. Reserve 1 tablespoon of the bacon drippings.
Step 2
In the same skillet, sauté spinach in bacon drippings over medium heat for 2-3 minutes or until wilted. Lightly season to taste with salt and pepper. Remove from heat and allow the skillet to cool completely.
Step 3
Stir in Havarti cheese and bacon.
Step 4
Grease grill grate or coat a skillet with non-stick spray. Heat grill or skillet to medium-high.
Step 5
Cut a pocket in each pork chop with a sharp knife horizontally, to within a 1/4 inch of the bone.
Step 6
Season with salt and pepper inside and out to taste.
Step 7
Stuff each pork chop with spinach mixture, then secure shut with a toothpick.
Step 8
Grill pork chops, covered, over medium-high heat for 8 minutes.
Step 9
Brush pork chops with pesto.
Step 10
Flip pork chops, brushing again with pesto. (Both sides should have pesto by the end of cooking). Grill, covered, for 8 minutes longer or until a thermometer inserted in meat reads 145°F.
Step 11
Transfer pork chops to a serving platter; tent with aluminum foil.
Step 12
Let rest for 5 minutes.
Step 13
Remove toothpicks before serving.
Tips
- Toothpicks
- Meat thermometer