Odyssey Cran-Feta Stuffed Chops

Stuffed chips are the best way to a person's heart. Yields: 4 servings

Prep time: 30 minutes
Cook time: 45 minutes
Yields: 4 servings
Difficulty Level: Intermediate


  • 4 boneless pork chops*
  • 1, 6 oz. container Odyssey Cranberry Feta Cheese
  • 4 slices bacon
  • 1/2 cup pecans, chopped
  • 1 tbsp fresh rosemary, chopped
  • salt and pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Cut pocket in each pork chop, bone in pork chops can be used as well. Season each pork chop with salt and pepper.
  3. Cook the bacon in a skillet over medium heat. Cook until crisp. Remove from pan and drain on paper towel. When cooled, crumble or chop. Reserve 1 tbsp of the bacon fat, discard the rest.
  4. In a bowl, combine the feta, bacon, nuts, and rosemary. Stir together using a fork to break up the feta so the nuts and feta are uniform in size.
  5. Carefully cut pocket in each pork chop. Spoon about 1/3 cup of the stuffing into each chop.
  6. Add the reserved bacon fat to skillet on medium heat. Place pork chops in skillet and brown each side, roughly 3 minutes (this step is optional, and the chops can go straight into the oven at this point).
  7. Place skillet in preheated oven and bake for 20 minutes, OR until a thermometer registers 160 degrees.

*Can also use chicken breasts in place of pork chops.

Recipe created by Kate E. Stuart.

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