Fiesta Pork Chop

Grrrrrgh!
Course : Pork
From: HungryMonster.com
Serves: 4
 

Ingredients:

1/4 Cup olive oil
2 Teaspoons minced garlic
2 Tablespoons capers -- rinsed
1 medium scallion -- sliced thin
1/4 Cup diced red bell pepper
1/4 Cup diced green bell pepper
1/4 Cup diced yellow bell pepper
1/2 Cup diced celery
1/4 Cup Kalamata olives -- sliced
1/4 Cup stuffed green olives
2 Tablespoons lemon juice
1/2 Cup breadcrumbs
2 Tablespoons minced Italian parsley
1 Teaspoon minced fresh thyme
1 1/4 Teaspoons salt
1/2 Teaspoon pepper
4 whole 8-ounce thickly cut pork chops
---Lemon Vinaigrette (recipe follows)
1/4 Cup lemon juice
1 Teaspoon minced garlic
1/2 Teaspoon minced fresh oregano
1/2 Teaspoon minced fresh rosemary
1 Teaspoon grated lemon rind
1/2 Teaspoon salt
1/2 Teaspoon pepper
1/4 Teaspoon sugar
1/2 Cup plus 2 tablespoons olive oil
1 cup freshly grated Parmigiano Reggiano as an accompaniment
 

Preparation:

In a skillet heat 2 tablespoons oil over moderately high heat until hot. Add garlic and capers and sauté until beginning to color. Add scallion, bell peppers, celery, and olives and sauté until slightly soft. Add lemon juice and sauté for 1 minute. Sprinkle breadcrumbs over top and toss well. Add parsley, thyme, salt, and pepper and toss well. Spread mixture on a baking sheet and fluff with a fork. Let cool and refrigerate. Preheat a grill until hot. Put pork chops on cutting board and slice a "pocket" through the center of each all the way to the bone. Brush inside and out with the remaining 2 tablespoons oil. Grill pork chops "pocket" side down, spreading the pocket open, until seared. Grill outer sides of chops, rotating a half turn after several minutes to create a grill mark pattern. While chops are grilling, toss stuffing in a skillet over moderately low heat until warm. Preheat the oven to 400°ree;F. Put chops in an baking dish and fill each "pocket" with stuffing. Do not overstuff or you will lose the airy quality. Bake for 10 to 15 minutes, or until done. Serve with the vinaigrette and cheese. (Lemon Vinaigrette) In a jar combine all ingredients and shake well. If refrigerated, bring to room temperature before serving.

 

Nutritional Information:

182 Calories (kcal); 18g Total Fat; (83% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 1222mg Sodium