Stuffed pork chops

Ingredients

• 4 pork loin chops (see Note)
• Hardcore carnivore red seasoning, for sprinkling (see Note)
• Olive oil, for cooking
• Cooked green beans, to serve

For the filling

• ½ cup roughly chopped cooked spinach, squeezed of excess liquid
• ½ cup roughly chopped marinated artichokes
• 1 lemon, juiced and finely zested
• 1 clove garlic, finely chopped
• ½ tsp sea salt flakes
• ¼ tsp Aleppo pepper flakes
• 75 g (about ⅔ cup) cream cheese
• 75 g (about ⅔ cup) ricotta cheese
• ¼ cup finely grated parmesan cheese
• 1 tbsp honey (or to taste)

Instructions

1. To make the filling for the stuffed pork chops, in a medium bowl combine the ingredients and mix well to combine.
2. Using a thin, sharp knife, cut deep pockets into the centre of the pork chops on the meaty underside of the chop (opposite the fatty side). Stuff the pork chops generously with the prepared filling. Generously sprinkle the stuffed pork chops on both sides with the hardcore carnivore seasoning. Preheat the oven to 180˚C (fan-forced). Line a baking tray with baking paper and set aside.
3. Heat a drizzle of olive oil in a large frying pan over medium-high heat. Sear the pork chops for 5 minutes per side, then transfer to the prepared tray and bake for 10-15 minutes, until cooked through.
4. Divide the stuffed pork chops between plates and serve with the green beans on the side.

Note

• This recipe used 4 cm thick boneless centre loin pork chops. Hardcore carnivore red seasoning is a seasoning blend by Jess Pryles, available from online stockists, otherwise, just substitute it with your favourite barbecue dry rub!

Photography by Jiwon Kim.

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