It's time for another visit from Chef Walter Wright, Dean of Culinary at Keiser University here in Tallahassee. For this Tasty Table, Chef is going to show us how to prepare one of his favorite dishes.
2 tbsp goat cheese, or other soft cheese (such as mascarpone or cream cheese)
1 orange, red or yellow bell pepper*
Salt and Pepper to taste
Using a small paring knife, and holding one hand flat on top of the chop, slice a small 1-2 inch pocket into the pork chop. Use your finger to expand it slightly, carefully making sure you do not rip into the opposite side. Set aside.
To make stuffing for pork chop: thin slice bell pepper and saute until translucent. Add sun-dried tomatoes and cook for a minute or so.
Add spinach leaves to pepper and tomato and sauté over low heat until all of the leaves have been wilted. Make sure to reserve a few uncooked leaves per pork chop. Add in goat cheese until fully incorporated. Season lightly with salt and pepper.
Once your stuffing has been made, season both sides of your pork chop with salt and pepper. Gently fill the pockets of your chops with your spinach, pepper tomato and cheese mixture. The pork chop should be slightly bulged in the center, but not packed tight enough to wear any meat tears. Use a couple of the uncooked spinach leaves to pack in at the very end to act as a seal for your stuffing mixture.
Oil your saute pan or grill, and gently place pork chop over med-high heat to sear. Cook for about 7 to 9 minutes per side, or until pork reaches an internal temperature of 145 degrees Fahrenheit. Set pork chop aside and loosely tent with foil, allowing it to rest 5 to 10 minutes before serving.
* As an option, you can roast your peppers first by slicing thin and lightly tossing in olive oil. Then roast for approximately 10 to 12 minutes in a preheated 375 degree oven. Add roasted peppers to stuffing mixture last, before stuffing your pork chop.