Mozzarella-Stuffed Pork Chops with Polenta and Tomatoes
This recipe features bone-in pork chops expertly stuffed with smoked mozzarella and anchovy paste, then seared to golden perfection. They are served alongside creamy, quick-cooking polenta and burst grape tomatoes simmered with garlic and chicken broth. A rich, comforting dish with savory, cheesy notes.
Equipment
- 1 Large Oven-Safe Skillet
- 1 Medium Saucepan
- 1 Sharp Chef's Knife
- 1 Whisk
- 12 Toothpicks Approximately 3 per chop to secure stuffing
Ingredients
Main
- 1 cup quick-cooking polenta
- 4 1-inch thick bone-in pork chops (about 2 1/2 pounds total)
- 4 1/4-inch thick slices smoked mozzarella (about 3 1/2 ounces)
- 4 teaspoons anchovy paste divided
- 1/4 cup plus 1 tablespoon extra-virgin olive oil divided
- 2 1/2 teaspoons kosher salt divided
- 1 1/4 teaspoons freshly ground black pepper divided
- 4 garlic cloves smashed
- 2 pints grape tomatoes about 3 1/2 cups
- 1/2 cup low-sodium chicken or vegetable broth
- 3 tablespoons unsalted butter divided
- 1/2 cup milk
- Chopped flat-leaf parsley for serving
- toothpicks
Instructions
- Using a sharp knife, cut a deep horizontal pocket into each pork chop, almost through to the bone. Season both sides of the chops with 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper.
- Spread 1 teaspoon of anchovy paste inside each pocket. Stuff each chop with a slice of smoked mozzarella, then secure the opening with toothpicks.
- Heat 1/4 cup extra-virgin olive oil in a large oven-safe skillet over medium-high heat. Add pork chops and sear for 4-5 minutes per side until golden brown and a crust forms. Transfer chops to a plate.
- To the same skillet, add the remaining 1 tablespoon extra-virgin olive oil, smashed garlic cloves, and grape tomatoes. Cook, stirring occasionally, until tomatoes begin to burst and soften, about 5-7 minutes.
- Add the remaining 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 cup chicken or vegetable broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the seared pork chops to the skillet with the tomatoes. Reduce heat to medium-low, cover, and cook for 5-7 minutes, or until the pork chops are cooked through (internal temperature of 145°F/63°C).
- While chops are simmering, bring 3 cups of water to a boil in a medium saucepan.
- Gradually whisk in the quick-cooking polenta into the boiling water, stirring constantly to prevent lumps. Reduce heat to low and continue to cook, stirring frequently, until thickened and creamy, about 5-7 minutes.
- Stir in 3 tablespoons unsalted butter and 1/2 cup milk into the polenta. Cook for another minute, stirring, until fully incorporated and creamy. Taste and season with additional kosher salt and freshly ground black pepper as needed.
- Remove toothpicks from pork chops. Divide the creamy polenta among plates, top with a stuffed pork chop, and spoon the tomato-garlic sauce generously over each. Garnish with chopped flat-leaf parsley and serve immediately.
Notes
Achieving a perfect sear on the pork chops is crucial for flavor and texture; ensure the pan is hot and avoid overcrowding. The anchovy paste in the stuffing adds a deep umami richness that complements the pork without imparting a fishy taste. For the polenta, whisk constantly while adding liquid to prevent lumps, aiming for a creamy, smooth consistency. Don't overcook the stuffed chops; use a meat thermometer to reach 145°F (63°C) for juicy results. Letting the pork rest after cooking allows juices to redistribute, ensuring maximum tenderness.