Hot Cherry Pepper-Double Stuffed Pork Chops Recipe
Daily Value: 36%
Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||41µg||10%|
|Fatty acids, total monounsaturated||22g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
If you don't like a little spice in your life, then stop reading this now. I mean it, STOP!
Ok then, for those adventurous eaters, this is a recipe that is sure to make your eyes tear just a bit. With a double kick, these pork chops make for a hearty dinner in a short amount of time. The stuffing inside the cherry pepper, paired with the pepper jack cheese makes for an overdose of flavor. For the real daredevils, when sautéeing them, cook them in the oil from the pepper jar.
- Four 1-inch bone-in pork chops
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 1/2 cups shredded pepper jack cheese
- One 8-ounce jar of hot stuffed cherry peppers
Preheat the oven to 425 degrees. Lightly dredge the pork chops in the flour. Then, heat the oil in a medium-sized skillet and brown the chops on either side. Once browned, remove from the pan and slice a pocket into the non-bone side of each chop and stuff with the shredded pepper jack, using a toothpick to seal it.
Squeeze the stuffing out of the cherry peppers, slice the actual pepper, and sauté both the stuffing and sliced pepper until smooth. Smear on top of each pork chop and drizzle the remaining oil from the sautéd pepper mixture on top and place in the oven. When pork chops are cooked through, about 25 minutes, put them under the broiler for 5 minutes so the peppers crisp, then remove and serve.
Recipe DetailsServings: 4
Total time: 40 minutes