Peppercorn-Pear Stuffed Pork Chops

Prep Time: 30 minutes
Cook Time: 25 to 30 minutes
Serves: 4
  • 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
Cooking Directions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Nutrition Overview
Per Serving
Total fat
Saturated fat
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