If you like pork loin libritos, I'm sure these pork chops stuffed with goat cheese and kale you're going to love them. The combination of kale with the goat cheese log is very interesting, especially when hot, as it cooks. Added to the sauce that accompanies the stuffed chops, with the cherry tomatoes and the flavor of the shallot, not only adds juiciness to pork, but rather intensifies their flavor. Plus, they come together in no time, making them a great option for dinner any night of the week.
These Stuffed Pork Chops These are some different libritos that open up many possibilities. Preparing and cooking them is very simple, and one of their best features is that they allow endless options. Here they are filled with goat cheese and kale, but by swapping the cabbage for spinach, cabbage, green beans, peppers or grated carrot, and the goat cheese log for brie, emmental, raclette, or cabrales, we get the same dish, with a very different flavor, but just as delicious.
As you can see, this recipe for Pork chops stuffed with goat cheese and kale it can be either a dish to impress with a filling "à la new cuisin", like a thrifty recipe to use up the ingredients we have in the fridge. A dish you can adapt to your tastes, tailor to your pantry, and with the great advantage of being easy to prepare.
Ingredients
- 2 boneless pork chops, approx. 2,5 cm thick.
- 1/2 cup chopped kale (you can substitute kale with spinach)
- 1/2 teaspoon of lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Extra virgin olive oil (EVOO)
- 2 tablespoons chopped walnuts
- 1/4 cup crumbled goat cheese
- 1 chopped shallot
- 1 clove of garlic, finely chopped or grated
- 250 g of cherry tomatoes, halved
- 1/2 cup of white wine
- 1/2 cup of chicken broth
- 1 tablespoon of unsalted butter
- 2 tablespoons of fresh parsley, finely chopped
Preparation
- Place the cabbage in a bowl along with the lemon juice, salt, pepper, and a splash of extra virgin olive oil. Toss with your hands to combine everything, massaging the cabbage to soften it. If you use spinach, just stir with a spoon or a spatula to mix the ingredients.
- Add the chopped nuts and crumbled goat cheese and stir gently to combine them with the cabbage or spinach.
- Butterfly the pork chops horizontally without cutting all the way through, as if making a pocket (as you do for pork loin libritos).
- Stuff the chops, dividing the cabbage, cheese, and walnut mixture between the two. If you want to keep the filling from spilling out while cooking, you can secure the chops with toothpicks.
- Season the chops with salt and pepper to taste and set aside.
- Heat over medium heat your Le Creuset Premium Tri-Ply Stainless Steel Frying Pan with extra-virgin olive oil and put the chops in when it's very hot.
- Cook on each side to sear them, until they’re cooked through and golden brown (it will take about 5 minutes per side or so).
- Remove the chops from the pan and set aside, covered so they stay warm.
- Add the chopped shallot to the pan with a little salt and sauté until it starts to soften. If necessary, add a little more olive oil.
- Add the garlic, the cut cherry tomatoes, and the white wine. Stir gently to combine the ingredients and let it cook until the tomatoes are softened, about 5 minutes.
- Now add the stock, stir a little, and lower the heat so the sauce reduces gradually. Once you see the sauce has reduced by half, add the butter and stir until it melts and incorporates into the sauce.
- Taste the sauce and adjust the salt and pepper if necessary.
- Place a chop in each plate, remove the toothpicks and spoon the sauce over each one. Before serving, sprinkle a little chopped parsley. Enjoy!
Suggestions
- As noted in the ingredients, you can swap the kale for spinach. You could even use cabbage or blanched green beans. It's tasty with any option you choose.
- You can also swap the cheese and use whichever you prefer or whatever you have in the fridge at that moment. If you try it with Roquefort, you'll be surprised!
- And in the same way, you can swap the walnuts for another nut. With toasted hazelnuts or pistachios, it's fantastic. And if you fill it with spinach, you can swap the walnuts for pine nuts; you'll see how well it turns out.
