Date-Stuffed Pork Chops | Recipe | Thick-Cut Boneless Pork Chop

I made these pork chops my very first night living in Cleveland.  The memory of them stayed with Mr. Stranded.  I recently made them again and they were just as good as Mr. Stranded remembered.  These chops are very easy to make, quick, and packed with flavor.  The end result is tender, juicy, mouth-watering chops.

The wow-factor is the stuffing.  You can really substitute any dried fruit for the dates, but in my opinion, the dates are the best.  Test the stuffing before you stuff the chops.  Just be careful - it will taste so good, you'll want to eat it right away!  This stuffing is so incredible, I've also used it to stuff a pork tenderloin.

Give these a try!  (The picture makes the chop look pink, but it's not.  It cooks to a tender, moist white meat.)

Date-Stuffed Pork Chops
Yields: 3 pork chops

1 Tbsp olive oil
1 small yellow onion, chopped
1 small garlic clove, minced
salt and black pepper to taste
1/4 c finely chopped dates, about 7
1 tsp dried basil
1/4 c unseasoned bread crumbs
1 Tbsp heavy cream

1. Heat olive in a small skillet over Medium heat.  Add onion, garlic, salt and pepper.  Cook 5 minutes under onion is soft and translucent.
2. Remove from heat.  Add dates, basil, bread crumbs and heavy cream.  Mix until combined.

3 boneless thick-cut pork chops, about 1 to 1-1/2 inches thick
salt and pepper
1/2 Tbsp butter
1/2 Tbsp olive oil

1. With a sharp paring knife, trim the excess fat and cut pockets in chops.  To do this, make a small slit in the chop and turn your knife to the right and left of the slit so that the pocket is as wide as possible on the inside, but the slit remains small on the outside.  This will ensure that the stuffing stays in the chops.
2. Fill the chops with the stuffing and close with toothpicks.
3. Season with salt and pepper.
4. In a large skillet, melt butter and oil over High heat.  Place the chops in the pan and brown, 1 minute per side.
5. Reduce the heat to low, cover the pan, and cook the chops for 5-7 minutes, depending on thickness, over Medium-Low heat.
6. Transfer chops to a serving dish.  Pour any liquid or stuffing that may have oozed out over chops. 

Source: Adapted from The Joy of Cooking


Miss T said... [Reply]

oh heaven! I used dates last night too in a cous cous, aren't they just heaven! I have a ridiculous obsession with pork so will definitely be trying this one out! It's lunchtime here. Im hungry now.
Miss T

Anonymous said... [Reply]


Zira said... [Reply]

I just came home with really thick pork chops, and looked up this recipe. OMG it is SO good! I will make this again soon!