A love for basil, sundried tomatoes, and stoneware

As the days of summer were coming to an end, I made sure to pick a bunch of fresh basil from my mom’s garden.  I love the combination of basil and sundried tomatoes, so decided to make this delicious Italian inspired stuffed pork chop.  Since I had to bake these pork chops, I decided to throw some sliced squash in the pan to roast to complete the dish.

I also used my beloved Pampered Chef stoneware baking pan.  I LOVE STONEWARE!!! Every chef should own this fabulous piece of cookware.  You only wash stoneware with water – no soap!  You want the pan to get really seasoned from all of its use.  Mine is getting there…. slowly, but surely.  I can’t wait till it’s nice and brown and dirty 😉

Stuffed Pork Chops
Serves 4

Ingredients

  • 4 pork chops (boneless)
  • 1 egg
  • 1 onion, chopped
  • 10 sundried tomatoes, chopped
  • 4 artichoke hearts, chopped
  • 8 basil leaves, chopped
  • 2 garlic cloves, minced
  • 8 oz mushrooms, chopped
  • 2 tablespoons of tomato paste
  • 1 squash, sliced
  • Olive oil
  • Sea salt and black pepper
  1. In a skillet over medium to high heat, drizzle olive oil and saute onions, garlic, sundried tomatoes, artichoke hearts, basil leaves, mushrooms and tomato paste.  Saute until the onions are translucent and the other ingredients are tender; approximately 6 minutes or so.  Set aside the “stuffing” to cool. (Note that you don’t have to use the exact amounts I’ve listed above – a chef should always feel free to play around with the ingredients based on personal preference)
  2. Drizzle olive oil on the pork chops and season both sides with sea salt and black pepper.
  3. Pre-heat oven to 450 degrees (F).
  4. Once the stuffing ingredients have cooled, whisk in the egg.  It’s important that the stuffing has cooled because otherwise, the egg will cook as you whisk into the mixture (we don’t want this to happen).
  5. Scoop the stuffing onto half of the pork chop.  Fold the pork chop in half and use toothpicks so that the stuffing stays in.
  6. Place stuffed pork chops into the pan.  Surround with sliced squash.  You do not need to add any olive oil or seasoning to the squash; the juices from the pork chops will drip into the pan and will provide an awesome flavor.
  7. Bake for 30 minutes or until the pork chops are fully cooked.

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