Goat Cheese Stuffed Pork Chops with Tomato Shallot Pan Sauce

Filled with kale, goat cheese and walnuts, these hearty stuffed pork chops are a decadent choice for a quick dinner. The pork is seared to perfection in a stainless steel fry pan, then a quick tomato shallot sauce is simmered in the same non-reactive pan. This quick dinner for two would be perfect served with rice, pasta or crusty bread to soak up every bit of the rich pan sauce.

1/2 cup chopped kale

1/2 teaspoon lemon juice

Salt

Freshly ground black pepper

Olive oil

2 tablespoons toasted walnuts, chopped

1/4 cup crumbled goat cheese

2 1-inch thick boneless pork chops

1 shallot, minced

1 clove garlic, grated

1/2 pint grape tomatoes, sliced in half lengthwise

1/2 cup white wine

1/2 cup chicken stock

1 tablespoon unsalted butter

2 tablespoons chopped parsley leaves

Place the kale in a small bowl along with the lemon juice. Season with salt, pepper and a drizzle of olive oil. Using hands, massage the kale lightly to tenderize the leaves. Add the walnuts and goat cheese to the kale and combine.

To stuff the pork chops, use a knife to cut a pocket into the center of the meat horizontally. Divide the kale mixture between the two pork chops. Season the outside of the chops with salt and pepper. Use toothpicks to close up the pockets.

Add enough olive oil to coat the bottom of a stainless steel fry pan. Place over medium heat.  Once the pan is hot, add the pork chops. Sear on each side until golden brown and cooked through, about 5 minutes on each side. Remove the chops from the pan and place on a serving platter. Cover with foil to keep warm.

Add the shallot to the pan along with a pinch of salt and more olive oil as needed. Sauté until softened, about 2 minutes.  Add the garlic, tomatoes and white wine to the pan.  Cook until the tomatoes are softened, about 5 minutes. Add the chicken stock and simmer until the sauce is reduced by half, about 5 minutes.

Turn off the heat and whisk in the butter. Season to taste with additional salt and pepper if needed. Serve the sauce over the pork chops and garnish with the fresh parsley.