Perfect Goat Cheese-Stuffed Pork Chops

Discovering a Family Favorite

My Favorite is Goat Cheese-Stuffed Pork Chops and I remember the first time I made Goat Cheese-Stuffed Pork Chops. It was a chilly autumn evening, and I wanted to create something special for dinner. The idea of stuffing pork chops with creamy goat cheese sounded intriguing, and I had recently picked up some fresh parsnips and apples from the farmer’s market. As I began prepping the ingredients, the comforting aroma of rosemary and thyme filled the kitchen, instantly making me feel warm and cozy.

The Joy of Experimentation

Cooking is like an adventure for me, and I love experimenting with different flavors. Combining maple syrup and balsamic vinegar for the roasted veggies was a delightful gamble that paid off. The sweet and tangy glaze paired perfectly with the savory pork chops. I carefully stuffed each chop with goat cheese, seasoned them with herbs de Provence, and seared them to a golden brown. My kitchen was alive with sizzling sounds and mouth-watering scents.

A Memorable Dinner

When I finally pulled the dish out of the oven, I could hardly wait to taste it. The pork chops were tender and juicy, and the veggies were perfectly roasted with a beautiful caramelized finish. As I took the first bite, the creamy goat cheese melted in my mouth, harmonizing wonderfully with the flavorful herbs. The combination of textures and flavors was simply divine. My family gathered around the table, and we enjoyed every moment of that meal, savoring each bite.

A Recipe to Cherish

This recipe quickly became a family favorite, one that I love to prepare for special occasions or cozy weekend dinners. It’s amazing how a simple idea turned into such a beloved dish in our home. Cooking is more than just making food; it’s about creating memories and sharing love through every meal. Goat Cheese-Stuffed Pork Chops with Maple-Balsamic Veggies is now a staple in my recipe collection, reminding me of the joy and warmth that good food can bring.

Chef’s Notes-Goat Cheese-Stuffed Pork Chops

• Ensure the pork chops are of even thickness to guarantee uniform cooking. If they are too thick, consider pounding them slightly to even them out.
• Use a sharp knife to create the pocket for stuffing. If the pocket isn’t deep enough, the cheese might ooze out during cooking.
• Searing the pork chops helps lock in the juices and adds a beautiful golden-brown crust. Don’t skip this step for maximum flavor.
• Ensure all the veggies and apple slices are evenly coated with the maple-balsamic mixture. This ensures a balanced flavor in every bite.
• If your oven runs hot, check the dish at the 35-minute mark to prevent overcooking. The internal temperature of the pork should reach 145°F (63°C).
• Allowing the dish to rest for 5 minutes after roasting helps the juices redistribute, resulting in tender and juicy pork chops.
• Using different cheeses or herbs can change the flavor profile of the dish, making it versatile. Try
• Fresh thyme and rosemary not only add flavor but also enhance the presentation. Add them just before serving for a fresh, vibrant look.

Goat Cheese-Stuffed Pork Chops

Course: Main CourseCuisine: American, FrenchDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

450

kcal

Resting Time

5

minutes

Total time

1

hour 

10

minutes

Dive into the rich flavors of Goat Cheese-Stuffed Pork Chops paired with a delightful medley of maple-balsamic glazed parsnips, apples, and potatoes. This dish is a symphony of creamy goat cheese, aromatic herbs, and sweet-tart roasted veggies. Perfect for a cozy weekend dinner, this recipe promises to impress with its gourmet flair and comforting taste. Get ready to elevate your dinner menu with this mouthwatering creation!

Ingredients

• Pork Chops

• 3 large bone-in pork chops (about 1.75 lbs)

• 3 tablespoons soft goat cheese

• 3 teaspoons dried mixed herbs (Herbs de Provence)

• Salt and pepper to taste

• 2 tablespoons extra virgin olive oil

• Maple-Balsamic Veggies

• 2 medium parsnips, peeled and chopped into bite-sized pieces

• 2 shallots, peeled and quartered

• 1 pound small red potatoes, cut into wedges

• 1/2 cup pure maple syrup

• 1/4 cup balsamic vinegar

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• Alternative Ingredients:

• Pork Chops: Bone-in chicken breasts can be used as a substitute.

• Goat Cheese: Cream cheese or feta can replace goat cheese.

• Herbs de Provence: Italian seasoning or a mix of dried thyme and rosemary can be used.

• Maple Syrup: Honey or agave syrup can be used as an alternative.

• Balsamic Vinegar: Apple cider vinegar can be substituted.

• Alternative Ingredients:

• Pork Chops: Bone-in chicken breasts can be used as a substitute.

• Goat Cheese: Cream cheese or feta can replace goat cheese.

• Herbs de Provence: Italian seasoning or a mix of dried thyme and rosemary can be used.

• Maple Syrup: Honey or agave syrup can be used as an alternative.

• Balsamic Vinegar: Apple cider vinegar can be substituted.

Directions

• Preheat your oven to 400°F (200°C). Cut a deep pocket into each pork chop and stuff each with 1 tablespoon of soft goat cheese. Sprinkle 1 teaspoon of dried mixed herbs inside each pocket. Season the chops with salt and pepper to taste and secure the pockets with toothpicks or skewers.
• Heat the olive oil in a large non-stick skillet over medium-high heat. Sear the pork chops on both sides until they are evenly browned, about 3-4 minutes per side.
• In a large mixing bowl, combine the chopped parsnips, quartered shallots, red potato wedges, and apple slices. Drizzle with maple syrup and balsamic vinegar. Toss well to coat all pieces evenly.
• Transfer the glazed vegetable mixture to a large oven-safe casserole dish. Place the seared pork chops on top of the veggies. Arrange the fresh thyme and rosemary sprigs between the pork chops.
• Remove the toothpicks from the pork chops before plating. Serve each pork chop alongside a generous portion of the roasted vegetables and apples.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• casserole dish
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 45g
• Protein: 30g
• Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 90mg
• Sodium: 300mg
• Potassium: 900mg
• Fiber: 6g
• Sugar: 20g
• Vitamin A: 15IU
• Vitamin C: 20mg
• Calcium: 10mg
• Iron: 15mg

FAQ-Goat Cheese-Stuffed Pork Chops

Can I use boneless pork chops instead of bone-in?

Yes, boneless pork chops can be used, but adjust the cooking time as they may cook faster than bone-in chops.

What can I substitute for goat cheese?

Cream cheese or feta are great alternatives if you don’t have goat cheese on hand.

Can I prepare this dish ahead of time?

Yes, you can prepare the stuffed pork chops and the veggie mixture a few hours ahead. Keep them refrigerated and bring to room temperature before cooking.

What other vegetables can I use in the maple-balsamic glaze?

Carrots, sweet potatoes, or butternut squash can be added or used instead of parsnips and red potatoes.

How do I know when the pork chops are done?

The internal temperature of the pork should reach 145°F (63°C). Use a meat thermometer to check for doneness to ensure the pork is cooked through but still juicy.