Pork chops can be boring. Let’s be real: They dry out quickly and easily, can sometimes taste rubbery and bland. But when they’re cooked right, pork chops are a rocking alternative to chicken. As you may recall, pork is the other white meat.
We think when you’re done with these, you’ll be saying, “ALL RIGHT!” because these deliciously tender pieces of meat also look a lot fancier than they are. We stuffed our pork chop with even more pork – spicy chorizo – and cheese, of course. Then we baked ’em in the oven until tender.
- Preheat oven to 350° F.
- On a cutting board, butterfly the pork tenderloins. To do this, put the pork loin on its side and cut through the center, almost all the way, but leaving about ¼ inch of meat holding the two halves together. Season with ¼ teaspoon of salt and a grind or two of pepper. Set aside.
- In a skillet, add 1 Tbsp. of olive oil and heat over medium to low heat. Then add in the chorizo, sautéing to allow the flavor and color to soak into the oil. This will take a little while, so be patient, you don’t want the chorizo cooking too quickly and browning. After about 4 minutes, remove the chorizo with a slotted spoon and reserve on a paper towel.
- Turn heat up to medium, add in the onion and sauté until translucent, about 5 minutes. Add in the garlic and peppers. Sauté for another 5 minutes. Add in the chard and cook for an additional 5 minutes.
- Take the skillet off the heat, still in pan, add in breadcrumbs and chorizo. Taste and season as needed and then reserve on the side.
- Take each pork chop, place about 2 tablespoons of the mixture in the middle of the butterflied meat.
- Top with 1 slice of mozzarella and 2 leaves of basil per piece of meat.
- Close and tie together with butcher’s twine, making sure to wrap completely around the pork so that the stuffing doesn’t fall out.
- In an unused, ovenproof skillet, heat ½ Tbsp. of olive oil. Once steaming hot (yes, you will see smoke rising, that’s how hot you want your pan!), add in pork. Brown each side, about 2 minutes, and then transfer to the oven.
- Cook for approximately 25 minutes, until a meat thermometer reads 145° F.
Meanwhile, in another skillet on the stovetop, make the peperonata topping:
- Heat 2 tsp. olive oil and sauté onions until translucent.
- Add in the peppers and sauté until they become softened, about 5 minutes. Add in the cherry tomatoes, cover, and cook for 5 minutes (until the tomatoes begin to break down but have not completely lost shape, they should still be semi-whole).
- Reserve in pan until the pork is finished.
Once the pork is finished, allow it to rest on a cutting board for 3 minutes. Then cut off the butcher’s twine, cut into slices and pot on plates, and then top with the peperonata.