When I went to the supermarket a little while ago I got some pork chops that were reduced. Then I had to find something to do with them. This struck me as a really interesting and different recipe, I'd never thought of stuffing a pork chop before. It was delicious, lovely and cheesy. I served it with mashed butternut squash, kale and beans.
Cheese and Potato Stuffed Pork Chop (from The Midnight Baker)
2 medium potatoes, sliced very thinly
50g cheddar cheese
50g asiago or fontina or monterey jack cheese
salt and pepper
3 tbsp melted butter, divided
Preheat oven to 200C. Lightly spray a roasting tin.
Make a “pocket” in the chops to hold the filling.
Slice the potatoes really thinly, so you can read the newspaper through them. You can use a box grater–the side with “U” shape or a mandolin
Pat the potatoes to remove excess moisture between paper towels. Place potatoes in a medium bowl. Add the cheeses, salt, pepper and 1 tbsp of the melted butter. Stuff each chop with ¼ of the potato and cheese mixture.
Place in the roasting tin and brush with the remaining melted butter. Sprinkle lightly with salt and pepper. Bake for 40-50 mins.