There’s something truly magical about transforming a simple meal into an extraordinary dining experience, and our Cranberry Goat Cheese and Arugula Stuffed Pork Chops do just that.
Combining the luscious creaminess of goat cheese, the subtle sweetness of cranberries, and the fresh, peppery bite of arugula, this dish promises to tantalize your taste buds and elevate your dinner table.
Whether you’re planning a cozy family meal or looking to impress guests, these stuffed pork chops offer a perfect balance of flavors and textures that are as delightful to the palate as they are to the eye. Just like these Smoked Bacon & Ricotta Cheese Stuffed Chicken Breasts.
Join us on this culinary journey and discover how easy it is to create a gourmet meal right in your own kitchen.
This dish combines the creamy tang of goat cheese, the sweetness of cranberries, and the peppery bite of arugula for a truly unforgettable culinary experience.
This Cranberry Goat Cheese and Arugula Stuffed Pork Chops recipe is sure to become a favorite in your culinary repertoire.
Perfect for a cozy family dinner or an impressive meal for guests, it delivers a delightful mix of flavors and textures that will leave everyone asking for seconds.
Give it a try, and watch as these stuffed pork chops become the star of your dinner table, the same with these Stuffed Pork Loin With Sour Cherries And Cream Cheese.
Cranberry Goat Cheese and Arugula Stuffed Pork Chops
4 boneless pork chops
4 oz goat cheese, softened
1/4 cup dried cranberries, rehydrated *See Cook’s Notes
1 cup fresh arugula, chopped
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup chicken broth
1/4 cup white wine
1 tablespoon balsamic vinegar
Preheat oven to 375 degrees
Cook’s Notes
Add dried cranberries to a small pot of heated water. Let stand for 5 minutes. Drain and set aside.
In a bowl, mix the goat cheese, cranberries, and arugula. Season with a little salt and pepper.
Cut a pocket into each pork chop by inserting a sharp knife into the side of the chop. Be careful not to cut all the way through.
Stuff each pork chop with the goat cheese mixture. Secure the opening with toothpicks if necessary. Season the outside of the pork chops with salt and pepper.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork chops for about 3 minutes on each side, until golden brown. Add chicken broth, wine and balsamic vinegar to the skillet.
Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the pork chops are cooked through (internal temperature should reach 145 degrees).
Let the pork chops rest for a few minutes before serving. Remove toothpicks, if used, and serve with the pan sauce drizzled over the top.
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Mouthwatering dish! Goat cheese and dried cranberries pair so beautifully together. 🙂
Out of all the crumbly cheeses, goat cheese is my favorite 😍