Stuffed pork chops are perfectly roasted boneless chops with blue Stilton cheese, chopped hazelnut, chives, and vegan fig salami seasoned with orange zest, Aleppo pepper, and smoked paprika. This pork chop recipe is easy, quick, and full of flavors with both savory and sweet notes. Excellent for weeknight dinners, yet fancy enough for entertaining.
Hello my friends. I am working on developing a ton of recipes using our vegan fig salamis. Just a few of those recipes will have animal protein, and 90% of the recipes will be vegan or vegetarian. The idea is to have an e-book with exclusive recipes just for you or our new community members. This e-book is an exciting project because I want to create this e-book in a cookbook style. As of right now, only two recipes will be published here on-site, and the rest of them will be exclusively in the e-cookbook.
The first recipe for this project is boneless stuffed pork chops with grated vegan fig salami with orange zest, blue Stilton cheese, chopped hazelnuts, and chopped chives. Sounds delicious, right? But that’s not all. The pork chops are seasoned with our favorite Greek smoked paprika sea salt, and Aleppo pepper. Then the stuffed pork chops are roasted with a half a cup of Riesling wine. With the pan dripping left on the baking dish, make a quick sauce adding more wine and chicken stock.
How to make Mouthwatering Stuffed Pork Chops
Let me tell you how to make these mouthwatering Stuffed Pork Chops with Fig Salami, Blue Cheese & Hazelnuts.
1- Butterfly the pork chops. Open the pork chops in the center with a sharp knife, making an incision almost to the end, but be careful not to get to the end. If you are not familiar with how to butterfly pork chops, here is a short video:
3- Season with smoked sea salt and Aleppo pepper on both sizes.
4- For the filling:
- First, spread the blue Stilton cheese on the flatted pork chops.
- Second, add the grated vegan fig salami with orange zest.
- Third, add the chopped chives.
- Fourth, add the chopped hazelnuts.
5- Close the stuffed pork chops as per the photos below.
6- Using cotton cooking twine, tie the pork and place them in the baking dish.
7- Add Riesling wine and drizzle on some extra virgin olive oil. Roast at 375-F for about 25-30 minutes or until the temperature registers 145-F.
8- After the stuffed pork chops are done, remove them from the baking dish and place the baking dish on the stove (make sure your baking dish is “stovetop ready”). Deglaze the pan with ½ cup of wine and let the alcohol evaporate.
9- Then add the chicken stock and season with smoked paprika sea salt. Let it get a bit thick. Optional: you can add grated fig salami or a tablespoon of fig jam for a saucier sauce. Remove the twine and serve.
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Stuffed Pork Chop Prepping Tips & Substitutions:
- Another option to open the pork chops is a pocket style. Slice the center of the pork chops and make the incision from side to side without opening (no butterfly). Just like the name states, create a pocket.
- If you do not have the ingredients for this recipe, you can use the following substitutions: fig jam, dried figs, and any blue cheese. That being said, I do recommend you get the exact ingredients.
- For the photo demonstration, I was a bit shy adding enough filling. Feel free to add as much as you want, but remember that you have to be able to close the pork chops.
- An alternative wine if you do not have Riesling is Chardonnay.
About Vegan Fig Salami with Orange Zest
This salami is 100% plant-based made from premium Greek dried figs, smoked paprika, Aleppo pepper, and orange zest. The seasoning of this vegan salami is my inspiration to make the stuffed pork chops, using the same ingredients to accentuate the flavor in every bite. In each bite you will get both a sweet and savory taste. This flavor profile makes the perfect accompaniment for a vegan or vegetarian cheese board or charcuterie board, for dessert applications, or other savory dishes like this recipe. You can eat vegan fig salami as a snack, in Greek yogurt, in salads, on flatbread, and any other place you might have meat salami or fresh or dried figs. This fig salami is GMO-free, gluten-free, and with no added sugars. Check out all 6 amazing flavors in the snack section of our SHOP.
For a cheeseboard, we suggest pairing this fig salami with salty blues, tangy goat cheeses, creamy mozzarella, vegan mozzarella, or cashew cream cheeses.
Enjoy these stuffed pork chops with mashed potatoes, with a portion of pasta in a Marsala wine sauce, or with a Greek salad. Make this recipe any day of the week or for your special dinner with a good Merlot wine. If you get to make this recipe, share your feedback with us in the comment section below or in your social media channels tagging @Spoonabilities and using the hashtag #Nojarsleftbehind.
Are you a pork fan?
Check out other fantastic sweet/savory pork recipes:
- Salted Caramel Pulled Pork Slider
- Pork Carnitas with Roasted Pineapple Habanero Sauce
- Stuffed Pork Chops with Fig Marmalade Glaze
- Jalapeño Raspberry Glaze for Pork Chops Recipe
- Roasted Pork Porchetta
- Pan-seared Pork Chops with Apricot Dijon Mustard Sauce
Have an awesome and healthy week!
Your Recipe ConciergePrint
These stuffed pork chops are boneless filled with blue Stilton cheese, chopped hazelnuts & chives, and vegan fig salami seasoned with orange zest, Aleppo pepper and smoked paprika. A quick recipe that’s easy enough for a weeknight dinner, yet fancy enough for entertaining!
- 4 boneless pork chops, butterflied and flattened
- ⅓ cup Vegan Fig Salami with Orange Zest, grated which you can purchase in our shop
- 2 TableSpoons chives, finely chopped
- ¼ cup hazelnuts, chopped
- 2oz stilton blue cheese
- 1 teaSpoon Sea Salt with Smoked Paprika which you can purchase in our shop
- 1 teaSpoon Aleppo pepper
- ½ cup Riesling wine or chardonnay
- ½ cup Riesling wine or chardonnay to deglaze the pan and pan sauce
- ½ cup chicken stock for the pan sauce
- ½ teaSpoon Sea Salt with Smoked Paprika for the pan sauce to adjust salt level if need it.
- Extra Virgin Olive Oil, for drizzle, which you can purchase in our shop
- Set your oven on the “roast” selection and pre-heat to 375-F
- With a sharp knife, cut the pork chops in the center and make an incision almost to the end. (butterfly cut)
- With a meat pounder, flatten the pork chops.
- Mix in a small bowl Sea Salt with Smoked Paprika, and Aleppo pepper.
- Season both sides of the flattened pork chops with the salt mixture.
- Stuff the pork chops first with Stilton blue cheese; then the Vegan Fig Salami, chives, and hazelnut. Drizzle on some extra virgin olive oil.
- Pour ½ cup of Riesling wine in the roasting pan, and place them in the oven.
- Bake for 25-30 minutes or until the internal temperature registers 145-F. When done, take the stuffed pork chops out.
- Make the Sauce: Deglaze the pan with ½ cup of wine and let the alcohol evaporate. Then add the chicken stock. Season with smoked paprika sea salt if needed. Let the sauce get a bit thick. Optional: you can add grated fig salami or a tablespoon of fig jam for a saucier sauce.
- Remove the twine, pour on some sauce, and serve.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Oven
- Cuisine: Mediterranean flavors
Keywords: stuffed meat, pork recipe, dried figs, savory recipe, special dinner, easy meal, easy dinner, easy recipe, Mediterranean flavors, 30 minute meal
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