When Jordan and I lived in Omaha I went through a phase of “stuffing” all sorts of meats and veggies with all sorts of flavor combinations. Maybe it was a phase in 2010? These pork chops were approved by several bachelor friends we often invited for dinner. Of all the stuffed things I created this was a true favorite. They sound fancy- don’t let that fool you! They work well for a Sunday dinner paired with a simple salad or for a more filling meal with a side of pita bread and fried potatoes topped with tzatziki (Greek yogurt and cucumber) sauce. If you aren’t a fan of pork this would work well with chicken or even a portobello mushroom*(see directions at end of recipe).

If you make them with a bone in pork chop it gives more flavor as it’s a fattier cut of meat, but you could make them with a leaner boneless pork chop if you prefer. The key is a nice sear in a buttered pan to give a brown crust. You can also grill them! The inside of the meat is packed with fresh Mediterranean flavors and gives the chops a yummy surprise.

Made with Amore,

Elena

Pork Chops, Greek, Greek food, Pork chops, Best Greek Stuffed Pork chops

Ingredients

4 thick cut bone in pork chops or 4 thick cut boneless pork chops (seasoned on both sides with salt and pepper)

Filling:

1/3 cup Kalamata oilves, ,finely chopped

1/2 cup crumbled Feta cheese

1/3 cup of fire roasted red peppers, finely chopped

1/4 cup parsley, finely chopped

1 Tablespoon dried oregano

1 clove of garlic, finely chopped (optional)

2 Tablespoons of butter for frying

Toothpicks for securing the meat

Directions

  1. Take all the the ingredients for the filling and chop them all together with a knife to create a uniform mix of all the ingredients
  2. Take the seasoned pork chop and cut a slice right through the side of the meat (start from one end and go to the other) to create a pocket for the filling. *See photo
  3. Start stuffing the pork chops one by one. Each chop will get about 3-4 Tbs of the filling depending on the size of the pocket.
  4. Once filled, secure each pork chop with toothpicks so the filling doesn’t spill out during cooking
  5. Heat a large frying pan to medium- high with 2 Tbs of butter (you can also grill the meat)
  6. Once the butter is melted and starts to sizzle (not brown) add the pork chops
  7. Cook the pork chops for about 8 minutes per side or until fully cooked
  8. Garnish with parsley and any leftover ingredients from the filling

Yum!

* use similar process if using chicken. If using portobello mushrooms (use 4 large): season mushroom with oilive oil, salt and pepper then grill or sear mushroom on pan about 10 minutes each side. Then stuff the mushrooms (adda additional feta to cover the top) and bake at 400 degrees F for 20 minutes.

Pork Chops, Greek, Greek food, Pork chops, Best Greek Stuffed Pork chops
Pork Chops, Greek, Greek food, Pork chops, Best Greek Stuffed Pork chops
Pork Chops, Greek, Greek food, Pork chops, Best Greek Stuffed Pork chops
Pork Chops, Greek, Greek food, Pork chops, Best Greek Stuffed Pork chops
Pork Chops, Greek, Greek food, Pork chops, Best Greek Stuffed Pork chops

If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.

Love, Elena