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."
- 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
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.
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.
Stir in Havarti cheese and bacon.
Grease grill grate or coat a skillet with non-stick spray. Heat grill or skillet to medium-high.
Cut a pocket in each pork chop with a sharp knife horizontally, to within a 1/4 inch of the bone.
Season with salt and pepper inside and out to taste.
Stuff each pork chop with spinach mixture, then secure shut with a toothpick.
Grill pork chops, covered, over medium-high heat for 8 minutes.
Brush pork chops with pesto.
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.
Transfer pork chops to a serving platter; tent with aluminum foil.
Let rest for 5 minutes.
Remove toothpicks before serving.
- Meat thermometer