Waldorf Stuffed Porked Chops

“Like apples in your chicken salad? Me too! So I decided to work the Waldorf into some thick cut pork chops...turned out pretty fancy for a weeknight throw-some-stuff-together -- Would work just as well with chicken --and great with some quick cooking polenta on the side.”
2 stuffed chops

Ingredients Nutrition


  1. In a small bowl, combine first 5 ingredients. Season with a pinch of salt and pepper.
  2. With paring knife, form a deep pocket in each chop: make a 3-4 inch slit into the side and cut through the middle, almost to the other edge. Widen cut into a pocket.
  3. Use 1/2 to 3/4 of the cheese mixture to stuff the chops, reserving the remaining mixture for topping. Seal openings with toothpicks if needed. Season both sides of the stuffed chops with salt and pepper.
  4. Heat 1-2 tablespoons of olive oil in saute pan till shimmering. Sear chops for 4-5 minutes per side till golden outside and cooked thru.
  5. Remove chops from pan, lower heat.
  6. Carefully add white wine to the pan, scraping up any browned bits from pan, simmer 1 minute.
  7. Add remaining cheese mixture and simmer until wine is reduced and absorbed, about 1 minute more.
  8. Remove toothpicks from chops, and top with wine-cheese mixture.

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