Goat Cheese, Walnut and Thyme Stuffed Pork Chops

I have never been one to fancy myself a chef; in fact, usually whenever the smoke detector has gone off it simply means I am in the kitchen again. After a while, it just stopped going off. As if to say, “oh, she’s at it again. No danger here!” I’m sure it had nothing to do with needing new batteries…

 On keto, however, home cooked meals are essential. And even before keto, I had started getting into the habit of making at least two of our meals at home each week. It isn’t only healthier, but more budget friendly. It’s become fun for me, to try and put together a healthy meal that is always balancing what my body needs on keto, which is a lot of fats. One of my favorite recipes that I’ve discovered is a goat cheese, walnut and thyme stuffed pork chop. Pork chops tend to be on the lean side, so the cheese and walnuts add the needed fat. Bon Appetit!

3 oz. goat cheese

½ c. chopped walnuts

1 T. chopped fresh thyme

4 center-cut pork chops, butterflied

Sea salt and freshly ground pepper

2 T. olive oil

1.       Preheat the oven to 400 degrees F

2.       In a small bowl, make the filling by stirring together the goat cheese, walnuts, and thyme until well mixed.

3.       Season the pork chops inside and outside with salt and pepper. Stuff each chop, pushing the filling to the bottom of the cut section and secure the stuffing with toothpicks through the meat.

4.       Place a large skillet over medium-high heat and add the olive oil. Pan sear the pork chops until they’re browned on each side, about 10 minutes in total.

5.       Transfer the pork chops to a baking dish and roast the chops in the oven until cooked through, about 20 minutes.

6.       Serve after removing the toothpicks.

Per serving – Calories: 481; Fat: 39g; Protein 29g; Carbs: 5g; Fiber: 3g; Net Carbs: 2g

(served here with brussel sprouts and 90-second bread)