Wednesday, July 11, 2012

Tomato and Onion Stuffed Pork Chop

Occasionally, you're at the store, and you can't find what you're looking for. This time, I was at Harris Teeter trying to find a nice big juicy pork chop. They didn't have a nice big juicy pork chop. They did have small butterflied pork chops, which didn't look too bad, and my wife suggested we could stuff them with some of the heirloom tomatoes we got in our CSA. So we picked them up and took them home.

We poked around the internet, and found this recipe to use as a guide. So I chopped up one and a half tomatoes with an onion and a not insubstantial amount of garlic. I fried that in a tablespoon of butter and a roughly equivalent amount of olive oil. There was a lot of liquid floating around, and I was tempted to just wait until it had all boiled off. But I thought that would just mean the vegetables would end up stewed and tasteless. So I let it cook a while, and then used a slotted spoon to transfer the vegetables to a bowl, so it wasn't too liquidy. The vegetables then got mixed with some feta and some fresh oregano and basil. 

I ended up with a lot of filling, so I don't think I even used half of it to stuff the pork chops. Once stuffed, I put the pork chops in the oven at 400 degrees and let them cook for 30 minutes. The pork chops ended up a bit overcooked. 25 minutes would have been sufficient I think. The stuffing, however, was absolutely delicious. We covered our green beans with it, and it was just as good as the duck fat roasted potatoes, which is saying something!

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