Peppercorn-Pear Stuffed Pork Chops
Prep Time: 30 minutes
Cook Time: 25 to 30 minutes
- Four 12 to 14 ounce Swift Premium® Bone In Pork Chops, cut 1 1/4 to 1 1/2 inch thick (Porterhouse or Ribeye Pork Chops)
- 3/4 teaspoon onion salt
- 2 teaspoons olive oil
- 1 teaspoon crushed black peppercorns
- 1 tablespoon chopped fresh thyme
- Poached Pear Stuffing
- 2 medium firm Bosc pears, peeled, cored, and cut into 1/4 inch thick slices
- 1 cup pear nectar or white grape juice
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon whole black peppercorns
- 2 6 inch sprigs fresh thyme
- Preheat oven to 350ºF. Pat pork chops dry with paper towels. Make a pocket in each chop by cutting horizontally from the outer edge to almost the bone. Lightly season pockets with 1/4 teaspoon of onion salt. Set chops aside.
- For stuffing, in medium skillet, bring nectar, vinegar, whole peppercorns, and thyme sprigs to boil. Add pear slices. Reduce heat and simmer about 2 minutes or until crisp-tender. Drain and cool slightly.
- Tuck pear slices into pockets in pork chops. Secure openings with wooden toothpicks. Rub oil on both sides of pork chops; sprinkle with remaining 1/2 teaspoon onion salt, crushed peppercorns, and chopped thyme. Place chops on rack in a shallow roasting pan; roast in oven for 10 minutes. Carefully turn chops over and continue roasting 15 to 20 minutes or until instant-read thermometer inserted near centers and not touching pears reads 130°F.
- Preheat broiler. Broil chops 4 inches from heat about 2 minutes or until lightly brown and internal temperature reads 145ºF. Loosely cover with foil; let rest for 3 minutes.