加州農場番茄乾釀豬扒

Since center-cut pork chops usually have a fat cap on one side, place a pork chop on a large cutting board. Use a smaller cutting board to hold it steady from above. Carefully insert a knife into the center of the fat cap and make a flat incision, creating a pocket just large enough to fit the sundried tomato (refer to the picture for guidance). Once the pocket is made, lightly dust both sides of the pork chop with either black pepper or truffle zest.

Place a thin slice of feta cheese directly onto the sundried tomato, then top it with the chopped parsley and shallot.

Microwave this combination of tomato, feta cheese, parsley, and shallot until the feta cheese has melted and the sundried tomato has puffed up, which should take about 30 seconds. Carefully stuff this warm mixture into the pocket you made in the pork chop. Once stuffed, gently press the pork chop flat with the palm of your hand.

In a cast iron skillet, heat the olive oil over medium heat. Place the pork chop in the hot oil and fry until it turns golden, which typically takes about five minutes. Flip the pork chop and continue to fry the other side until it swells up, indicating it's done, and the meat inside has turned white. This second side will usually take an additional 5 to 10 minutes. Serve your finished pork chop with truffled potato chips Anna.

This dish also pairs well with homemade apple sauce.