When Jordan and I lived in Omaha I went through a cooking phase where I loved stuffing meats and vegetables with bold flavor combinations. These Mediterranean stuffed pork chops were a hit with friends I often invited over. They sound fancy, but don’t be intimidated — they are simple to prepare and perfect for a Sunday dinner with a light salad, or heartier when served with pita and fried potatoes and a dollop of tzatziki (Greek yogurt with cucumber). If you prefer, this stuffing also works well with chicken or even large portobello mushrooms (see notes at the end).
Bone-in pork chops add extra flavor because they’re a bit fattier, but you can use thick boneless chops if you like a leaner cut. The key is to get a good sear in a buttered pan to create a golden crust; you can also grill them. Inside, the meat hides a bright Mediterranean filling that makes every bite a pleasant surprise.
Made with love,
Elena
Ingredients
4 thick-cut bone-in pork chops (or 4 thick-cut boneless pork chops), seasoned with salt and pepper on both sides
Filling:
1/3 cup Kalamata olives, finely chopped
1/2 cup crumbled feta cheese
1/3 cup fire-roasted red peppers, finely chopped
1/4 cup fresh parsley, finely chopped
1 tablespoon dried oregano
1 clove garlic, finely chopped (optional)
2 tablespoons butter for frying
Toothpicks for securing the meat
Directions
- Combine all filling ingredients on a cutting board and chop together with a knife until the mixture is uniform.
- Season the pork chops with salt and pepper. Cut a pocket through the side of each chop by slicing from one end to the other to create a cavity for the filling.
- Spoon the filling into each pocket—about 3 to 4 tablespoons per chop depending on pocket size.
- Secure the opening of each chop with toothpicks so the filling stays inside while cooking.
- Heat a large frying pan over medium-high heat and add 2 tablespoons of butter. You can also grill the chops if you prefer.
- When the butter melts and begins to sizzle (but before it browns), add the pork chops to the pan.
- Cook the chops about 8 minutes per side, or until fully cooked through. Cooking time may vary with thickness—use an instant-read thermometer if unsure (145°F / 63°C for pork, followed by a short rest).
- Remove toothpicks, garnish with additional parsley and any leftover chopped ingredients from the filling, and serve.
Yum!
Notes: Use the same method with chicken breasts—cut pockets, stuff, secure, and sear or bake until cooked. For portobello mushrooms (use 4 large): brush with olive oil, season with salt and pepper, then grill or sear 8–10 minutes per side. Stuff the mushrooms, add extra feta on top if desired, and bake at 400°F (200°C) for about 20 minutes.
If you make this recipe please leave a comment to tell me how it turned out — I love hearing about your experience with my recipes.
Love, Elena
Mediterranean Stuffed Pork Chops
Ingredients
- 4 thick-cut pork chops, bone-in or boneless; seasoned with salt and pepper
Filling:
- ⅓ cup Kalamata olives, finely chopped
- ½ cup crumbled feta cheese
- ⅓ cup fire-roasted red peppers, finely chopped
- ¼ cup parsley, finely chopped
- 1 Tablespoon dried oregano
- 1 clove garlic, finely chopped (optional)
- 2 Tablespoons butter, for frying
- Toothpicks for securing the meat
Instructions
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Chop the filling ingredients together until well combined.
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Cut a pocket into each seasoned pork chop by slicing along the side from one end to the other.
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Stuff each chop with 3–4 tablespoons of filling, then secure with toothpicks.
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Heat a large pan over medium-high heat, add butter, and when it sizzles add the chops.
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Sear about 8 minutes per side or until cooked through. Remove toothpicks and garnish with parsley.
Notes
Nutrition
Carbohydrates: 3 g
Protein: 38 g
Fat: 27 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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