HERB-STUFFED PORK CHOPS

HERB-STUFFED PORK CHOPS image

Categories Dinner

Number Of Ingredients 8

1/4 cup olive oil
3 garlic cloves, minced
1 slice hearty white sandwich bread, toasted and torn into pieces
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
3/4 cup shredded fontina cheese (see note above)
Salt and pepper
4 boneless pork chops, about 1 inch thick

Steps:

Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 475 degrees. Combine oil and garlic in bowl. Pulse bread, parsley, thyme, fontina, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil mixture in food processor until coarsely ground. Pat pork dry with paper towels and season with salt and pepper. Using a paring knife, cut 1-inch opening into the side of each chop to make a pocket for stuffing. Spoon herb mixture into pocket and seal by threading a toothpick through pork about 1/2 inch from opening. Coat chops with remaining oil mixture and transfer to preheated baking sheet. Bake until brown and meat registers 145 degrees, 12 to 15 minutes, flipping halfway through cooking. Transfer to platter, tent with foil, and let rest 5 minutes. Serve.