I’ll demonstrate my go-to pork chop stuffing method and one of my top pork stuffing recipes for you. We are seasoning our pork chops from the inside out with this technique, in addition to creating something that looks stunning. Since this is essentially a method video, it will work regardless of the filling you choose to use, even though the peach stuffing was amazing.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup tandoori paste
- 6 tablespoons plain yogurt
- 2 skinless, boneless chicken breast halves
- 6 tablespoons olive oil, divided
- 4 pieces tandoori naan bread
- 3 teaspoons spicy curry powder
- 1 teaspoon ground turmeric
- 1 yellow bell pepper, thinly sliced
- 1 large red onion, thinly sliced
- 4 (4 ounce) spreadable goat cheese
- 1 tomato, thinly sliced
- 4 ounces feta cheese
Instructions
- Whisk tandoori paste and yogurt together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours or overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade, shake to remove any excess, and discard marinade. Cook chicken breasts in hot oil, turning occasionally, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and shred using two forks.
- Brush each piece of naan with about 1 teaspoon olive oil and sprinkle a pinch of curry powder over each; arrange naan on a baking sheet.
- Bake naan in the preheated oven until toasted and fragrant, about 5 minutes.
- Heat remaining 1/4 olive oil in a skillet over medium-high heat. Cook and stir yellow pepper, onion, 2 teaspoons curry powder, and turmeric in hot oil until vegetables soften, 5 to 7 minutes.
- Spread goat cheese onto each naan piece. Sprinkle more curry powder over the goat cheese. Top with shredded chicken, pepper mixture, tomato, and feta cheese. Sprinkle a pinch of curry powder over the top.
- Bake in the oven until feta is soft, about 20 minutes.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 1058 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 11 g |
| Protein | 54 g |
| Saturated Fat | 31 g |
| Sodium | 2444 mg |
| Sugars | 15 g |
| Fat | 66 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious. I only did about 1 minute on the initial bake and 10 minutes for the final bake. I figured it would be crispy if I did the full time, and we like naan softer. I couldn’t find tandoori paste, so I made some for the marinade.
Fantastic recipe.