Collard Stuffed Pork Chops
These pork chops were quick fix’n for dinner last night. I knew that I was making pork chops for dinner, but hadn’t really given thought to the details until I got to the kitchen.
Lucking into big fat thick boneless cuts of pork, I immediately wanted to butterfly and stuff them. With what? The bag of collard greens was calling to me. I still had a leek and some mushrooms hanging out in the crisper too. Perfect. I even have leftover croutons to use as breadcrumbs.
The result is my Collard Stuffed Pork Chop. Ok, so it’s not a 30 minute meal, but it is a pretty easy 60 minute satisfaction. As far as I’m concerned, pork and greens always go together.
Heat the oven to 350 and toss in salted and pierced potatoes (by the time the chops have cooked the potatoes will be tender, fluffy, and ready to eat).
Start by making the stuffing for the chops.
Heat 1 Tbs of oil or butter in the pan and chop & drop your veggies.
- 1 cup diced leeks,
- 1 cup diced mushrooms
- 3 cloves, pressed or diced garlic
Sauté till soft and stir in
- 3 cup collard greens, shredded.
Let greens reduce by 1/3rd,
- 1/2 cup vegetable or pork broth and stir down greens till broth has cooked away and greens are soft.
- 1/2 cup red wine, stir in
- ½-1 cup crumbled croutons or breadcrumbs
While filling is cooking, butterfly (or split) the pork chops. Slice in half horizontally being careful not to cut all the way through the chop on one side. You should be able to open your piece of meat like a book, or butterfly. I like to slice more of a pocket into mine by trying not to pierce ¾ of the way around the edge.
Season pork on all surfaces with s&p.
Preheat an oven proof skillet or cast iron on the stove or in the preheated oven with ~2T oil. Pack as much filling as possible into the cavity of the pork chop (filling should yield enough for 4 chops) and place in heated skillet.
Transfer skillet to the hot oven and allow to cook approx 45 till meat is firm and internal temperature is 160 degrees.
Remove from oven and allow to rest covered in foil.
Serve with baked potatoes and a side of Garlicky Steamed Broccoli.