Pork Chops Stuffed with Pine Nuts and Herbs

Pork Chops Stuffed with Pine Nuts and Herbs
Photo by Scott Phillips


  • 3 medium cloves garlic, peeled
  • 6 center-cut, bone-in pork loin chops (1-¼ inches to 1-½ inches thick)
  • 1 Tbs. unsalted butter, cut into 6 pieces
  • 1/3 cup finely grated Pecorino Romano (¼ oz.)
  • ¾ cup pine nuts, toasted
  • 5 Tbs. extra-virgin olive oil
  • ½ cup fresh parsley
  • + 5 more ingredients
    • 1 tsp. finely grated lemon zest
    • 1/3 cup golden raisins
    • Kosher salt and freshly ground black pepper
    • 1/3 cup fresh tarragon
    • ½ cup fresh mint

Position a rack in the center of the oven and heat the oven to 400°F. With a sharp knife, make a horizontal slit in each pork chop to create a 3-1/2-inch-long pocket. In a food processor, combine the mint, parsley, tarragon, pecorino, 3 Tbs. of the oil, the garlic, lemon zest, 1/2 tsp. salt, an...

View full recipe at Fine Cooking


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