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One-Pan Cauliflower and Blue Cheese Stuffed Pork Chops with Roasted Sweet Potatoes

One-Pan Cauliflower and Blue Cheese Stuffed Pork Chops with Roasted Sweet Potatoes Recipe from @holajalapeno

The ultimate stuffed pork chops: Boneless pork chops filled with cauliflower rice, blue cheese, pistachios, dried persimmons, chile flakes, and scallions. Roasted over sweet potatoes and drizzled with a mustard vinaigrette before serving.

Ingredients

Scale
  • 2 pounds sweet potatoes, peeled and chopped
  • 1/4 cup olive oil, divided
  • 1 lemon
  • 1 teaspoon paprika
  • 3/4 teaspoon kosher salt, divided, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 4 center-cut, boneless pork chops
  • 1/2 cup riced cauliflower *see note
  • 1/4 cup crumbled blue cheese
  • 1 scallion, minced
  • 1 tablespoon chopped roasted, salted pistachios
  • 1 tablespoon chopped dried persimmons or dried apricots
  • 1 tablespoon chopped Italian parsley
  • 1 teaspoon minced fresh red chiles or dried chile flakes
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey

For the Mustard Vinaigrette:

  • 1 tablespoon sherry vinegar
  • 1 scallion, minced
  • 1 clove garlic, minced
  • 1 teaspoon whole grain mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Instructions

  1. Heat oven to 400°F and arrange rack in the middle.
  2. Place sweet potatoes on a large roasting pan and drizzle 1 tablespoon of the olive oil over them. Zest the lemon and sprinkle the zest over the sweet potatoes along with the paprika,1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Toss to coat then spread into a single layer.
  3. Roast sweet potatoes in oven 15 minutes.
  4. Meanwhile, place one pork chop on a cutting board and cover with plastic wrap. Using a meat mallet or rolling pin, pound the pork chop to about 1/4-inch thickness. Repeat with remaining pork chops. Season each pork chops with salt and pepper.
  5. Combine cauliflower, blue cheese, scallion, pistachios, persimmons, parsley, chile flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a medium bowl.
  6. Divide cauliflower mixture between the pork chops and roll up to seal. Place a toothpick at the seam to hold closed.
  7. Nestle pork chops, seam-side down between the sweet potatoes. Combine balsamic vinegar and honey in a small bowl, then brush the mixture over the pork chops.
  8. Roast pork in oven until cooked through, about 20-30 minutes.
  9. Meanwhile, make the vinaigrette by combining all the ingredients together in a medium bowl.
  10. Remove toothpicks from pork chops and serve immediately with the sweet potatoes and vinaigrette.

Notes

I bought riced cauliflower at Trader Joe’s or you can do it yourself by grating raw cauliflower through the large holes of a box grater or through the grating attachment on your food processor.