Easy Stuffed Pork Chops from Goya
These flavorful Easy Stuffed Pork Chops are perfect for your weekday menu or to surprise your guests during a special gathering. Easily prepare these chops and enjoy the delightful flavors of Spain right at home.
Prep Time 10 minutes mins
Total Time 23 minutes mins
Course Entrées, Main Course
- 1 jar (6.5 oz) Goya roasted pimientos, drained, patted dry and chopped
- ½ cup pitted Manzanilla Spanish Olives, drained and chopped
- 1 Tbsp Goya capers, drained and chopped
- 1 Tbsp chopped fresh parsley, plus more for garnish
- 1 Tbsp sun-dried tomatoes in oil, drained and chopped
- 2 tsp Goya Adobo All-Purpose Seasoning with Pepper, divided
- 1¼ tsp smoked paprika
- 4 pork chops (1-inch-thick)
- 8 slices Jamón Ibérico, Serrano ham or Spanish chorizo
- 2 oz Manchego cheese, cut into ¼-inch slices
- 1 Tbsp Goya Extra Virgin Olive Oil
- Cooked Goya Spanish Rice, for serving
Preheat oven to 375℉. In small bowl, mix roasted pimientos, olives, capers, parsley, tomatoes, ½ tsp. Adobo and smoked paprika together until combined.
Cut deep slit into each pork chop horizontally, creating a pocket. Stuff 2 slices of ham and cheese in each pork chop. Spoon roasted pimientos mixture evenly into each pork chop. Press edge of pork chops together to enclose filling. Season with remaining Adobo.
Heat oil in large oven-safe skillet over medium heat. Add pork chops and cook, until golden-brown, about 4-5 minutes. Flip pork chops over.
Transfer to oven and bake until instant-read thermometer registers 145℉, about 6-8 minutes.
Let rest for 5 minutes. Garnish with additional parsley and serve with rice.