Stuffed Bone In Pork Chop with Corn Salsa Recipe

This is a market basket recipe I created starring Brooke Lark. I came up with this Stuffed Bone In Pork Chop with Corn Salsa Recipe.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2


  • 5 tablespoons of olive oil
  • 1 peeled and small diced sweet onion
  • 2 pitted and medium diced nectarines
  • 5 pitted and small diced cherries
  • 2 filleted bone in pork chops
  • 1 teaspoon each cumin chili powder and sea salt
  • 1/4 teaspoon of ground black pepper
  • 1 cup of sliced in half cherry tomatoes
  • 1/2 peeled pitted and sliced avocado
  • 1/4 burrata cheese
  • 1 tablespoon of chiffonade basil
  • sea salt and cracked pepper to taste


  • Add 1 tablespoon to a pan over medium-high heat and cook 1/2 of the onions for 3 to 4 minutes before adding in the nectarines and cherries and saute for a further 2 to 3 minutes.
  • Go over to the pork and season the inside with salt and pepper and stuff as much of the onion and nectarine mixture as possible onto the filleted pork and roll it up.  It's ok to stuff more stuffing in once rolled up.  Tie it with butcher's twine on the outside and set the pork aside.
  • Add 2 tablespoons of oil to a plate along with the cumin, chili powder, salt and pepper and mix with a spoon.  Coat the pork on both sides with the spices and set aside.
  • Heat 1 tablespoon of oil in a large pan over medium high heat and sear the pork until golden brown on both sides, about 2 to 3 minutes per side.  Baste the pork.
  • Finish the pork in the oven at 375° for 10 to 12 minutes.  Set aside once finished.
  • Add the remaining olive oil to a medium size pan over medium high heat and add in the remaining diced onion, tomatoes and corn and cook for 3 to 4 minutes until hot.  Season with salt and pepper.
  • To Plate: place the corn salsa on a plate and top off with the pork chop and garnish with avocado, burrata, basil, pepper and any leftover whole cherries and cherry tomatoes.