Bruschetta Stuffed Pork Chops
This was a winner winner pork chop dinner! I had these huge pork chops that were just screaming to be stuffed! So that’s what I did! What to stuff them with was another story! It had to be kid friendly, easy, and of course tasty! I had all the makings of bruschetta, so I figured that would make an easy no fuss stuffing. Also, I thought if I added a light breading before baking, this would entice the kids. Anything breaded usually does. Speaking of breading, I had found this amazing baking tray! I love this thing, It’s like an air fryer for your oven! I have used this so much lately! It’s really fantastic for anything breaded or baked. I bought the deluxe version for our family of five. You can get one here: https://amzn.to/2JOV7Gc or try a smaller version like this: https://amzn.to/2JOwv0i This tray is is so cool! The tray and basket are non-stick so you can use the tray alone, or you can use the basket right on top of the tray for frying or baking without oil! That’s what I did for this recipe. Perfectly crisp and nothing stuck! Of course you can always use a regular non stick baking tray, or brush some olive oil on your tray before baking.
This turned out amazing, and everyone loved it. It looks pretty impressive too despite it really not taking too long and using simple ingredients!
Bruschetta Stuffed Pork Chops
Ingredients
- 6 boneless thick cut pork chops about 1 inch thick
- 2 tablespoons olive oil plus more for brushing chops
- 2 slices bread cubed ( a good sturdy bread is recommended)
- 2 cloves garlic chopped
- 2 medium tomatoes seeded and chopped
- 1 small bunch Fresh basil chopped
- 1/4 cup Parmesan cheese grated
- 1/4 cup Italian style breadcrumbs
- salt & pepper
Instructions
- In medium bowl, mix together olive oil, chopped tomatoes, garlic, basil, salt and pepper. Let that sit while you prepare the pork chops.
- With a sharp knife, cut a slit almost to the end of the pork chop, to create a pocket for the stuffing. Repeat with all chops.
- Add the cubed bread and Parmesan cheese to the tomatoes and mix.
- Stuff each pork chop until full. It's fine if some stuffing falls out, just stuff it back in.
- Pour the breadcrumbs onto a dinner plate. Brush one side of the chop with some olive oil and press that side into the breadcrumbs. Brush the other side with some oil, and flip the chop.
- Press the second side into the breadcrumbs.
- Repeat with remaining chops, and place on a non stick baking sheet. Or before placing the chops on a baking sheet, brush it with some olive oil to prevent sticking (you may have to flip the chops halfway into cooking time).
- Bake for about 30 minutes or until the chops are cooked through.
- Enjoy!
