Easy Recipe Finder
Recipe Feeder
Baking the chops on a preheated sheet in a hot oven is an easy way to achieve a seared exterior and an evenly cooked interior.
¼ cup olive oil
3 garlic cloves, minced
1 slice hearty white sandwich bread, toasted and torn in pieces
½ cup chopped fresh parsley
1 Tbsp chopped fresh thyme
¾ cup shredded fontina cheese (see note below)
Salt and pepper
4 boneless pork chops, about 1 inch thick
Adjust oven rack to upper middle position, place rimmed baking sheet on rack, and heat oven to 475 degrees. Combine oil and garlic in a bowl. Pulse bread, parsley, thyme, fontina, ¼ tsp salt, ¼ tsp pepper, and 2 Tbsp oil mixture in food processor until coarsely ground.
Pat pork dry with paper towels and season with salt and pepper. Using paring knife, cut 1 inch opening into side of each chop to make pocket for stuffing. Spoon herb mixture into pocket and seal by threading toothpick through pork about ½ inch from opening.
Coat chopped with remaining oil mixture and transfer to preheated baking sheet. Bake until brown and meat registers 145 degrees, 12 to 14 minutes, flipping halfway through cooking. Transfer to platter, tent with foil, and let rest 5 minutes. Serve.
¼ cup olive oil
3 garlic cloves, minced
1 slice hearty white sandwich bread, toasted and torn in pieces
½ cup chopped fresh parsley
1 Tbsp chopped fresh thyme
¾ cup shredded fontina cheese (see note below)
Salt and pepper
4 boneless pork chops, about 1 inch thick
Adjust oven rack to upper middle position, place rimmed baking sheet on rack, and heat oven to 475 degrees. Combine oil and garlic in a bowl. Pulse bread, parsley, thyme, fontina, ¼ tsp salt, ¼ tsp pepper, and 2 Tbsp oil mixture in food processor until coarsely ground.
Pat pork dry with paper towels and season with salt and pepper. Using paring knife, cut 1 inch opening into side of each chop to make pocket for stuffing. Spoon herb mixture into pocket and seal by threading toothpick through pork about ½ inch from opening.
Coat chopped with remaining oil mixture and transfer to preheated baking sheet. Bake until brown and meat registers 145 degrees, 12 to 14 minutes, flipping halfway through cooking. Transfer to platter, tent with foil, and let rest 5 minutes. Serve.
