Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Recipe card photo with one plate with pork chops stuffed with fig salami, hazelnut, chives & Stilton blue cheese. A sauce drizzled on top of the plate. Recipe at Spoonabilities.com

Stuffed Pork Chops with Fig Salami, Blue Cheese & Hazelnuts


  • Author: Carlos Leo
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40
  • Yield: 4 1x

Description

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!


Scale

Ingredients

  • 4 boneless pork chops, butterflied and flattened
  • 1/3 cup Vegan Fig Salami with Orange Zest, grated which you can purchase in our shop
  • 2 TableSpoons chives, finely chopped
  • 1/4 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
  • 1/2 cup Riesling wine or chardonnay
  • 1/2 cup Riesling wine or chardonnay to deglaze the pan and pan sauce
  • 1/2 cup chicken stock for the pan sauce
  • 1/2 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

Instructions

  1. Set your oven on the “roast” selection and pre-heat to 375-F
  2. With a sharp knife, cut the pork chops in the center and make an incision almost to the end. (butterfly cut)
  3. With a meat pounder, flatten the pork chops.
  4. Mix in a small bowl Sea Salt with Smoked Paprika, and Aleppo pepper.
  5. Season both sides of the flattened pork chops with the salt mixture.
  6. Stuff the pork chops first with Stilton blue cheese; then the Vegan Fig Salami, chives, and hazelnut. Drizzle on some extra virgin olive oil.
  7. Pour ½ cup of Riesling wine in the roasting pan, and place them in the oven.
  8. Bake for 25-30 minutes or until the internal temperature registers 145-F. When done, take the stuffed pork chops out.
  9. Make the Sauce: Deglaze the pan with 1/2 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.
  10. Remove the twine, pour on some sauce, and serve.

  • 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

Recipe Card powered byTasty Recipes