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Pork Loin Chops Stuffed w/ Roasted Roma Tomatoes

Stuffed Chops served with buttery mashed potatoes Submitted by Carolina Photo Guy
Stuffed Chops served with buttery mashed potatoes Submitted by Carolina Photo Guy
I came up with this recipe so that I could make something special for my wife without taking all day to prepare. From fridge to table, this dish takes just about an hour, and is very filling. The roma tomatoes, while starting very sweet mellow into the pork from the inside blending quite well with the other ingredients. Try this dish. You'll be very surprised. This dish pairs well with a mild white wine, like a riesling.


2 Pork Loin Chops 1" to 1¼ " thick Stuffing 3 fresh mint leaves or ¼ teaspoon dried mint 1 teaspoon celery seeds 1 Tbsp dill weed ½ teaspoon garlic pepper ¼ cup roasted Roma tomatoes 1 Tbsp Extra Virgin Olive Oil ½ teaspoon lemon juice 1 Tbsp soft butter 2 Tbsp butter for browning Salt & Pepper to taste

Nutritional information

No nutrition information available


Preheat your oven to 350 degrees. Trim the excess fat off the pork loin chops and cut a pocket into each at least 2 thirds deep and across To prepare the stuffing put all of the stuffing ingredients into a food processor and pulse four times. Put the stuffing into the previously cut pockets. Use toothpicks to keep the pockets closed. In a frying pan, drop 2 Tbsp butter and brown the pork loin chops on each side. Put the stuffed chops in a baking pan and pour the melted butter on top. Cover and bake for 45 minutes or until the juices run clear. Serve with mashed potatoes and parsley sprigs.