Tuesday, June 3, 2008

Recipe - Stuffed Pork "Piccata"

Even though summer hasn't officially started, we've already had some very warm days here. On hot days, the last thing I want to do is stand over a hot stovetop and cook something for dinner. So, though I wanted pork piccata for supper, I needed a new way to get the same flavors without the hassle of breading and frying chops. A quick stuffing and a half hour in the oven was just the answer. This recipe makes 2 servings, but the stuffing could easily be doubled or tripled.

Stuffed pork piccata filling

2 thick cut pork chops, fat removed
1 teaspoon lemon zest, 1/2 a lemon should give you about that much
1 Tablespoon capers, chopped
2 garlic cloves, minced
2 Tablespoons freshly grated parmesan cheese
juice from 1/2 lemon
salt and pepper to taste
lemon wedges to serve

Preheat oven to 350. Cut a slit in each pork chop to make a pocket for the stuffing. To do this, lay the pork chop flat on your work surface and pierce the thin side of the pork chop about 3/4 of the way through. Be careful not to go all the way through the chop. Wiggle the knife carefully until you have made a pocket a few inches wide and deep for the stuffing.

Combine all other ingredients, except the lemon juice, and stuff each pork chop with the half of the mixture. The stuffing will compress in the pork chop, so you shouldn't need to close up the opening to the pocket. You can stick a toothpick through if you feel nervous the stuffing might leak out, though.

Place the chops on a foil lined rimmed cookie sheet. Brush each chop liberally with the lemon juice and sprinkle with salt and pepper. Bake for 30 minutes, or until meat is no longer pink inside.

Stuffed pork piccata

A simple green salad, rolls, and a fruity white wine would round this meal out perfectly. Enjoy!

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