Feta Stuffed Pork Chop and Grapes


Easy, quick, and divine. A few days ago, my friend at work Suzie told me about her amazing dinner when she stuffed pork chops with feta cheese, pan fried them, and topped them with sautéed pears. I’ve been dreaming of making the dish ever since. The combination of the saltiness and the creaminess of feta added to the crispy and juicy pork chop, along with a light sweetness from the fruit, was so unbelievably satisfying for such a quick dinner. I used fat-free feta (to reduce the richness of the meal) and green grapes (to add a slight crunch and color) in this recipe. See Cooking Light for the original source of inspiration: Blue Cheese Stuffed Pork Chops with Pears.

Feta Stuffed Pork Chop

Feta Stuffed Pork Chop

Feta Stuffed Pork Chop and Grapes


  • 4 center-cut pork chops (about 1 inch thickness each)
  • 2 tbsp of olive oil
  • salt and pepper
  • 1 package of fat-free feta cheese (I used feta that came as a big block)
  • 2 cups of grapes, washed
  • 2 tbsp of butter
  • 1/4 cup water
  • 1/4 cup white wine (optional)


  1. Heat olive oil over medium high heat in a large pan.
  2. Start to slice (horizontally) or butterfly pork chops but not cut it all the way. Pat the pork chops dry so that they will get a good sear later.
  3. Cut a large slice of feta (if using crumbly feta, scoop spoonful of feta) and stuff it in an almost butterflied pork chop. Repeat this until all 4 pork chops are stuffed. Be generous.
  4. Oil should be hot at this point. Sear pork chops in the pan for 4 minutes per side. Sprinkle salt and pepper over the pork chops. Tip: 8 minutes total (4 minutes per side) for every 1 inch thick pork chop.
  5. When pork chops are done and cooked through, set them aside on a plate to rest. Keep the stove on and add grapes, butter, wine (if using), and water. Cook for 5 minutes, stirring once or twice.
  6. Serve pork chop on a plate and top it with grapes along with some juice.

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