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
- 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.
- Combine all of the ingredients for the stuffing in a food processor. Process until smooth.
- Place a shallow bowl with the flour seasoned with salt and black pepper.
- Dredge the pork chop in the flour and then using a small teaspoon fill the pocket with the stuffing mixture.
- Seal with two to three toothpicks.
- Heat a large cast iron frying pan with about ½ inch of vegetable oil. Place the pork chop in the heated oil.
- 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.
- Take the extra sage leaves and quickly fry them after the pork chops are finished cooking and use for garnish.
- 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
