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Fried Stuffed Pork Chops with Sage & Sundried Tomatoes


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  • Author: Living the Gourmet
  • Total Time: 35 minutes
  • Yield: 4-6 1x

Ingredients

Units Scale
  • 5 - 6 boneless pork chops (about 1 inch thick) - with a pocket cut into the chop
  • 1 1/2 cups flour - seasoned with salt and black pepper
  • Toothpicks for sealing
  • Canola oil or vegetable oil for frying
  • Extra sage leaves
  • Lemon slices for garnish

For the Stuffing:

  • 3 cloves of garlic
  • 2 - 3 sage leaves
  • 8 oz. cream cheese
  • 1/2 cup Romano or Parmesan cheese - grated
  • 1/2 tsp. red pepper flakes
  • 3 sun dried tomatoes
  • 1 tbs. lemon juice
  • 2 tbs. honey

Instructions

  1. Take each pork chop and carefully make a pocket with a sharp knife. Almost slicing the pork chop in two but not slicing all the way through. Set aside.
  2. Combine all of the ingredients for the stuffing in a food processor. Process until smooth.
  3. Place a shallow bowl with the flour seasoned with salt and black pepper.
  4. Dredge the pork chop in the flour and then using a small teaspoon fill the pocket with the stuffing mixture.
  5. Seal with two to three toothpicks.
  6. Heat a large cast iron frying pan with about ½ inch of vegetable oil. Place the pork chop in the heated oil.
  7. Cook the pork chop about 8 - 10 minutes on each side, until a nice golden color is achieved and the pork chop is cooked through and the juices run clear.
  8. Take the extra sage leaves and quickly fry them after the pork chops are finished cooking and use for garnish.
  9. You may place a lemon wedge in the oil while the pork chops are cooking.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 1
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