Shelly's Recipe

BOURSIN STUFFED PORK CHOPS

Category: Pork - Chops and Steaks

2-3 cups breadcrumbs
1 pkg of Herbed Boursin cheese, crumbled
4 boneless center-cut pork chops, about 1 1/2-inch thick
1/2 cup white wine (or vermouth or cold water)
1/2 tbsp unsalted butter
1/2 tbsp olive oil
Salt and ground pepper to taste

In a medium bowl, mix together breadcrumbs and Boursin until well combined into a paste-like consistency.

With a sharp paring knife, cut a few very shallow slits into the thick fat of the chops, if they have this layer, being careful not to cut into the meat (this step helps render the excess fat and prevent the chop from curling as it cooks).

On the meatier edge of the chop, cut the stuffing pocket with the paring knife, making a slit into the meat, parallel to the cutting board. Try to keep the opening slit as small as possible. Extend the point of the knife almost to the fat layer on the opposite edge and then sweep the knife side to side, still parallel to the cutting board, again being careful to stop before the edge of the meat. Remove the knife and use a finger to check that the pocket extends to each edge of the chop. Repeat this process for each of the chops.

Using your hands, stuff each chop with an equal amount of the stuffing. Try to put in as much stuffing as possible. If your opening has stretched out or seems too wide to hold in the stuffing, you can use a toothpick or two to keep it closed, but do not worry much -- the stuffing usually sticks nicely inside the pocket. Sprinkle pepper and salt over both sides of the chops to your taste.

In a large skillet (that has a cover), heat the butter and olive oil over high heat until just beginning to smoke. Sear the chops until lightly browned, just about a minute per side. Then reduce the heat to low and cover the pan. Let cook for 5 minutes, then carefully flip the chops and cook, still covered, for another 5 minutes. Remove the chops to a warm plate, check with a meat thermometer that their internal temperature is at least 135-140 degrees, and cover with foil.

Increase the heat to high again and add the wine to the pan juices. Rapidly boil the liquid down to a partly thickened consistency, about 5 minutes, stirring frequently and scraping up the brown bits in the pan. Spoon the pan sauce over the chops and serve. Serves 4