Stuffed Center Cut Pork Chops

Stuffed Center Cut Pork Chops

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4 pork chops, center cut, 4 ounces each, 1 1/2" thick
3 tablespoons grapeseed oil, for searing
2 tablespoons garlic powder
3 tablespoons sun-dried tomatoes in oil, julienned
1 package frozen spinach, defrosted
3 ounces low fat cream cheese
2 ounces goat cheese with herbs
1 small onion, chopped
6 tablespoons margarine
1 Sauce
1/2 cup chicken stock
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons dijon mustard


Heat a water bath to 140°.

Squeeze the moisture out of the defrosted spinach.  Saute the onions in 2 tbls. margarine and let cool.  Drain the sun-dried tomatoes and julienne.

In a hot skillet, add the grapeseed oil.  Sear the chops on both sides until browned.  You may use a kitchen torch to sear instead.   Remove from skillet and cool.

Pat dry the chops and carefully butterfly open or ask your butcher to do it for you.  Combine the spinach, onions, sun-dried tomatoes, cream cheese, and goat cheese.  Place the mixture onto one side of each chop.  Fold the other side of the butterflied chop over the mixture.  Sprinkle each chop with the garlic powder on both sides.  Place each chop in an individual bag and top with 1 tbls. each margarine.  Remove the air and seal.  Place in water bath.  Cook for 8 hours.

To make the sauce, heat the chicken stock in a sauce pan and add the lemon juice, zest and dijon.  Bring to a boil and reduce to a simmer.  Pour over cooked chops and enjoy.

Recipe Notes

This temperature is for a medium chop.  Raise or lower the temperature of the water bath according to desired doneness.

Serves: 4.  Preparation Time: 15 minutes.  Cooking Time: 8:00. 

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