Ham And Swiss-Stuffed Pork Chops
serves 2-4
The combination of ham and swiss is classic (just think of chicken cordon bleu), and especially decadent pan-roasted inside a pork chop. Be sure the pork is cooked to temperature all the way through -- the cheese starts melting and bubbling early.
2 (2-inch thick) pork chops
2 slices ham
2 thick slices swiss cheese
2 teaspoons olive oil
1 tablespoon unsalted butter
prep: 10 minutes
total: 30 minutes
large, oven-safe sauté pan
tongs
digital, instant-read meat thermometer
aluminum foil
1. Preheat the oven to 400F and put the rack in the middle position.
2. Stuff the pork chops: For stability, place your hand flat on top of one of the chops. With a small knife, make an incision in the middle of the side of the pork chop. Slice along the inside of the meat, making a large pocket without cutting the chop completely in half. Insert a slice of ham and swiss into each chop.
2. Heat the oil and butter in a large sauté pan over medium-high heat. When the it's hot, add the pork chops. Leave them alone to develop a rich brown crust on the first side, 3-5 minutes. You may need to reduce the heat to keep the butter from burning. Turn the chops over and brown them another 2 minutes.
3. Put the pan in the oven and roast the chops until they reach an internal temperature of 145F in the thickest part.
4. Remove the chops to a plate. Cover them with any pan juices, and let them rest, loosely covered with aluminum foil, for 5 minutes.
2. Stuff the pork chops: For stability, place your hand flat on top of one of the chops. With a small knife, make an incision in the middle of the side of the pork chop. Slice along the inside of the meat, making a large pocket without cutting the chop completely in half. Insert a slice of ham and swiss into each chop.
2. Heat the oil and butter in a large sauté pan over medium-high heat. When the it's hot, add the pork chops. Leave them alone to develop a rich brown crust on the first side, 3-5 minutes. You may need to reduce the heat to keep the butter from burning. Turn the chops over and brown them another 2 minutes.
3. Put the pan in the oven and roast the chops until they reach an internal temperature of 145F in the thickest part.
4. Remove the chops to a plate. Cover them with any pan juices, and let them rest, loosely covered with aluminum foil, for 5 minutes.
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