Get ready to transport your taste buds to the sun-drenched shores of Sicily with these irresistible stuffed pork chops that are about to become the star of your dinner table. Imagine tender, golden-brown pork chops bursting with a savory breadcrumb filling, bathed in a luxurious white wine and caper sauce that will make your dinner guests think you've trained in a professional kitchen. This recipe is not just a meal – it's a culinary journey that combines traditional Sicilian techniques with simple, bold flavors that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Sicilian
Serves: 4 servings
Ingredients
- Pork chops
- Breadcrumbs
- Parmesan cheese
- Garlic, minced
- Parsley, chopped
- White wine
- Caper
- Olive oil
Instructions
- Begin by preparing the pork chops. Use a sharp knife to cut a pocket into each chop, being careful not to cut all the way through. Season the inside of the pockets with salt and pepper.
- In a mixing bowl, combine 1 cup of breadcrumbs, ½ cup of grated Parmesan cheese, 2 minced garlic cloves, and ¼ cup of chopped parsley. Mix well to combine all the ingredients.
- Stuff each pork chop pocket with the breadcrumb mixture, pressing down gently to ensure they are filled. Secure the openings with toothpicks if necessary.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the stuffed pork chops to the skillet. Sear them for about 4-5 minutes on each side, or until they are golden brown.
- Once the pork chops are browned, remove them from the skillet and set aside on a plate. In the same skillet, add ½ cup of white wine and 2 tablespoons of capers. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Return the pork chops to the skillet, spooning some of the wine and caper sauce over the top. Reduce the heat to medium-low, cover the skillet, and let the pork chops cook for an additional 15-20 minutes, or until they reach an internal temperature of 145°F (63°C).
- Once cooked, remove the pork chops from the skillet and let them rest for a few minutes. Meanwhile, increase the heat to medium-high to reduce the sauce slightly, allowing it to thicken for about 2-3 minutes.
- To serve, place each pork chop on a plate and drizzle with the white wine and caper sauce. Garnish with additional chopped parsley if desired. Enjoy your Sicilian Stuffed Pork Chops!
Tips
- Choose thick-cut pork chops (at least 1-inch thick) to create the perfect pocket for stuffing and ensure juicy results.
- Use a sharp knife and cut the pocket carefully to prevent tearing the meat. Make sure the pocket extends almost to the edges without cutting through.
- Don't overstuff the pork chops – leave some room for the filling to expand during cooking.
- Use a meat thermometer to ensure the perfect doneness. 145°F is the ideal internal temperature for perfectly cooked pork.
- Let the pork chops rest for 3-5 minutes after cooking to allow the juices to redistribute, ensuring maximum tenderness.
- For an extra crispy exterior, you can lightly dust the outside of the pork chops with additional breadcrumbs before searing.
- If you don't have white wine, you can substitute with chicken broth or even apple juice for a different but equally delicious flavor profile.
Nutrition Facts
Calories: 544kcal
Carbohydrates: 24g
Protein: 43g
Fat: 34g
Saturated Fat: 10g
Cholesterol: 90mg
