Stuffed Pork Chops

Our apartment was built in 1964 and I'm pretty sure not much has changed in it since that time. Our oven, and our sink, are avocado green. So.... not really chic and modern, and not quite antique cute. Consequently dinners and desserts times are always a variable-some things cook normally, some really slowly, and some things are not good to cook in our oven at all. So if you decide to roast you and some of your loved ones some stuffed pork chops, it might take you less time and less jabs at the meat with a thermometer than it did me, which is a good thing, because this dinner could be so quick and easy-and perhaps impressive?-just keep your eye on the oven.


Stuffed Pork Chops

Ingredients:
2 Pork Loin Chops

4 Tbsp cream cheese-room temp, divided

4 slices deli ham, divided

salt

pepper

garlic powder

olive oil
optional: 1/4 C creme freche or sour cream and 1/4 tsp chopped tarragon

toothpicks

Method:

Preheat the oven to 450 degrees F. Also, prepare a heavy skillet, oven-proof if you have one, for searing by placing it over high heat.

Prepare the loin shops for stuffing by making a pocket in the chop. Starting at 1/4 in in from the side, begin cutting the pork chop in half along its side. Gradually work the knife in deeper and make the pocket larger, keeping 1/4 in between the pocket and the edges of the meat.

Once you've got your pocket, line it with two slices of deli ham, then stuff with the cream cheese. Make sure the cream cheese is evenly spread throughout the pocket. Seal the pocket by pressing 2-3 toothpicks at a slant along the opening of the pocket. Season with salt, pepper, and garlic powder. Repeat for other loin chop.

Coat the skillet with olive oil, then place the loin chops into it for about 3 minutes on each side, until crisp, golden brown.

If your skillet is oven-proof, put it right in the preheated oven. If not, or if the skillet isn't ovenproof to high temperatures, transfer the loin chops to a glass baking dish and put them in the oven. Roast for 20-30 minutes, depending on your oven. Check the internal temperature. It's tasty at about 145 degrees F, but if you're a food safety fanatic, you can cook it up to 160 degrees F. We like ours juicy, not dry and chewy, so we usually go for 145 degrees.

If you'd like, mix together the creme freche or the sour cream with chopped tarragon while the pork cooks. Warm it up , then top the pork loin chops with it before serving.