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Home > Pagan Living > Cauldron Cookbook > Roasted Pork Chops Stuffed With Feta Cheese, Black Olives and Scallions Search

Roasted Pork Chops Stuffed With Feta Cheese, Black Olives and Scallions

 

Submitted by LyricFox

Ingredients

6 double thick pork loin chops (boned)
1 C plain bread crumbs
Dijon or coarse-grained mustard
12 Large black olives (pitted and sliced)
¼-1/2 C Scallions (white and green parts) chopped
¼-1/2 C Feta cheese (crumbled)
2 t Garlic (minced)
Salt and freshly ground pepper to taste
Cajun seasoning to taste

Directions

Preheat the oven to 350.

Make a deep slit or pocket in each of the pork chops. On each side, spread mustard and then roll chop in bread crumbs seasoned with cajun seasonin. Place slit side up in a greased oven proof dish.

In a small bowl, mix olives, scallions, feta, garlic, salt and pepper. Spoon mixture into each pork chop slit. If mixture wants to fall out, close with toothpicks.

Cover with foil and bake in oven for 45 minutes. Remove foil and bake another 10 minutes. Remove dish and allow chops to rest for 5-10 minutes. Serve hot.

Serves 6


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