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Pork Chop Stuffed with Dried Asian Pear & Goat Cheese
Created by Chef Terry, this dish balances richness and brightness with ease. Juicy boneless pork chops are filled with a creamy mixture of chevre and finely chopped Subarashii Kudamono Dried Asian Pears, adding a subtle sweetness to every bite. Grilled or pan-seared to perfection, it’s an elevated yet approachable main, ideal for a dinner that feels both comforting and refined.
Serves 4.
Ingredients
4 boneless pork chops, ¾-1” thick
8 oz. chevre goat cheese
½ c. finely chopped Subarashii Kudamono Dried Asian Pears Kosher
Salt and Black Pepper, to taste
Preparation
- Using a boning knife, carefully cut a pocket into the side of each of the pork chops, being careful not to cut through the other sides of chop.
- In a small bowl, combine the goat cheese, Dried Asian Pears, and salt and pepper. Divide the mixture into 4 equal portions. Carefully stuff one portion of filling into each of the pork chops, carefully flattening out the pork chop for even distribution of filling.
- Grill or sauté the pork chops until they reach an internal cooking temperature of 145 F.
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