The more you cook, the better you get at it. Really. Practice makes perfect with just about everything. Truthfully, I am far, far from perfect in the kitchen and do have my fair share of disasters (ahem, mini donuts…) but, for the most part, the more I throw things together in the kitchen, the easier it gets to “wing-it” night to night.
Drumroll, please… another night with four hungry kids rolling off the school bus and nothing planned for dinner… until I saw some pork chops and a small container of garlic goat cheese. Ding, ding, ding! Stuff some goat cheese in the pork chops, toss the pork chops in some bread crumbs, cook on high, flip. Dinner!!
Yup. I make it sound that simple because, well, it really was that simple. For the past few years, I have been buying all my meat from local farms not too far from me here in Charlotte. No excuses to make quickie trips to the grocery store. Once or twice a month, I get a bunch of meat, stick it in my freezer, and cook it until it’s gone and I need to get more. This past week, I was down to one package of ribeye steaks, one pound of ground beef, and 2 pounds of pork chops. The winner was pork chops. The witching hour was fast approaching so I knew there would be no stew or soup or baked anything happening. I needed a quick and easy dinner on the table in about 15 minutes … This pork chop recipe couldn’t get any easier. I like to use an herbed goat cheese because it add so much flavor but you can add any goat cheese you prefer – plain works great, too.
Serve your stuffed pork chops with a delicious green salad or sliced, raw veggies and you have yourself a super simple weeknight meal! Enjoy!
Pan Grilled Pork Chops Stuffed With Garlic Goat Cheese
- 4 boneless pork chops (1 per person)
- 4 tablespoons goat cheese (1 tablespoon per pork chop)
- Bread crumbs , salt, and pepper
- Olive oil and butter , for pan grilling
- Take a small knife and cut a small pocket in the pork chop - being careful not to cut all the way through to the other side.
- Stuff the goat cheese into the pocket and pushed the sides back together.
- Put some gluten-free bread crumbs (I made my "bread crumbs" from gluten-free corn flakes) onto a plate and seasoned that liberally with salt and pepper.
- Dredge the stuffed pork chop in the breadcrumbs until both sides are evenly covered.
- Add some olive oil and butter to a large pan, turn the heat to medium high and, when the pan is hot, put the pork chops down to sizzle.
- I could fit two to three pork chops in my pan comfortably. Let each one cook about 4 to 5 minutes per side - taking care not to burn the crispy coating. Unless your pork chop is super thick, it only needs about 8 to 10 minutes total to cook. Don't step away from the stove.
- Serve your stuffed pork chops with a delicious green salad or sliced veggies and you have yourself a super simple weeknight meal! Enjoy!