- 4
- 60 mins
- 60 mins
Ingredients
- 4 center cut pork loin chops
- 1/4 C pine nuts
- 1 bunch parsley
- 3 T capers, rinsed
- 1 clove minced garlic
- 1/4 C grated pecorino
- salt & pepper
- 3 T olive oil + extra
- 4 sprigs sage, + extra for garnish
- flour for dredging
- 1 small white onion, sliced
- 1 pint cherry tomatoes, halved
- salad green for garnish
Preparation
Step 1
1. Preheat oven to 375. Bueeterly pork chops.
2. Place chops on flat surface. With flat side of mallet, pound to 1/4" thickness.
3. Finely chop pine nuts, parsley & capers; place in a bowl. Add garlic & pecorino & mix. Season chops with salt & pepper. Place pine nut mixture in center & close flap. Press down edges with flat of knife to seal in filling
3. In skillet over med hi heat, warm 3 T olive & add sage leaves to infuse. Dredge the stuffed chops in flour & add to skillet. Seat til golden, @ 3 min. per side.
4. Remove choops from skillet & transfer to baking dish drizzled with olive oil. Add onion & tomatoes, season with salt & pepper & toast in oven for @ 20 min. To serve, arrange chops on bed of salad greens. Serve the roasted onions & tomatoes on side & drizzle with pan juices. Garnish with sprig of fresh sage 7 a grinding of pepper.