Stuffed Pork Chop with Balearic Flair

Ingredients

In the Balearic adaptation of the dish, the traditional Polish stuffing is replaced with a mixture of garlic, onions, tomatoes, olives, and fresh herbs like rosemary and thyme. This adds a Mediterranean twist to the dish, infusing it with the vibrant flavors of the Balearic Islands. Additionally, the pork chop is seared to create a crispy exterior, adding a textural element to the dish. We alse have the original recipe for Schab faszerowany, so you can check it out.

• 4 bone-in pork chops (about 1 inch thick) (4 cm) 4 bone-in pork chops (about 1 inch thick) (4 cm)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1/4 cup (60 ml) pitted olives, sliced 1/4 cup (60 ml) pitted olives, sliced
• 1 tablespoon (15 ml) fresh rosemary, chopped 1 tablespoon (15 ml) fresh rosemary, chopped
• 1 tablespoon (15 ml) fresh thyme, chopped 1 tablespoon (15 ml) fresh thyme, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 34g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a skillet, heat olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
3. 3.
   Add the diced tomatoes, sliced olives, fresh rosemary, and fresh thyme to the skillet. Cook for a few minutes until the flavors meld together. Season with salt and pepper to taste.
4. 4.
   Using a sharp knife, make a pocket in each pork chop by cutting horizontally through the side of the chop, being careful not to cut all the way through.
5. 5.
   Stuff each pork chop generously with the Balearic-inspired mixture.
6. 6.
   Heat olive oil in a separate skillet over medium-high heat. Sear the stuffed pork chops on both sides until golden brown, about 3-4 minutes per side.
7. 7.
   Transfer the seared pork chops to a baking dish and place in the preheated oven. Bake for about 15-20 minutes, or until the internal temperature reaches 63°C (145°F).
8. 8.
   Remove from the oven and let the pork chops rest for a few minutes before serving.

Treat your ingredients with care...

• Olives — Make sure to use pitted olives to avoid any unwanted surprises while enjoying the dish.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of red pepper flakes to the stuffing mixture.
• For a more pronounced Balearic taste, drizzle the stuffed pork chops with a squeeze of fresh lemon juice before serving.
• If you don't have fresh herbs, you can use dried herbs instead, but reduce the amount by half.
• Serve the Stuffed Pork Chop with Balearic Flair with a side of roasted potatoes and a fresh green salad for a complete meal.
• Leftovers can be sliced and used in sandwiches or salads the next day.

Serving advice

Serve the Stuffed Pork Chop with Balearic Flair hot, straight from the oven. Garnish with a sprig of fresh rosemary for an elegant touch.

Presentation advice

Arrange the Stuffed Pork Chop with Balearic Flair on a plate, with the stuffing visible through the pocket in the pork chop. Drizzle a bit of olive oil over the top and sprinkle with fresh herbs for a vibrant and appetizing presentation.