Stuffed Pork Chops...and the Rules of Supper Club

About five months ago my lovely friend, Kristie, suggested we start a Supper Club after reading Jen Hatmaker's book, For The Love.  I really didn't hear all the details...she had me at the no kids allowed part.  We love our Supper Club so much, and it has quickly become one of the highlights of our month.  If you're thinking about starting a Supper Club of your own.  Here are the "unofficial" rules:

1) One night a month, rotating houses.  We have four couples, so we'll host 3 times a year.  (I did that math in my head.  Be impressed!)

2)  No Kids.  (We have SIXTEEN "kids" between us, eight of those kids are under six years old. Three are not potty trained.  You see where I'm going here...)

3)  When you host, it's all on you.  You plan, shop, cook and clean.

4)  Serve an amazing meal.

5)  What happens at Supper Club stays at Supper Club. #MyHusbandsDanceMoves

Last month our friend's Christy & Matt hosted Supper Club and I knew within one bite that this meal was blog worthy.  It was the kind of meal that about 10:30 that night, I was wishing I would have brought home a doggy bag.  After hearing my husband talk about those pork chops for the last three weeks, I decided it was time to try it.  Christy happily shared her recipe, and now I'm passing it on to you.

Here's what you need...

Boneless Pork Chops, Fontina Cheese, Oil-Packed Sun-Dried Tomatoes, Olive Oil, Sage, Salt and Pepper

With a sharp knife, butterfly the porkchops; slicing in half like a book.  Place a slice or two of Fontina Cheese and two Sun-Dried Tomatoes inside the porkchop.

Season both sides of the pork chops with salt, pepper and crushed sage and brush with oil.  We used this amazing Chardonnay Garlic Grapeseed Oil from our favorite culinary store Oil & Vinegar.  Secure your pork chops with toothpicks, as needed.

Grill the pork chops 8 - 10 minutes on medium to high heat, flipping as needed. 

Remove the toothpicks and plate up!  We served this over asparagus that we drizzled with the same oil, salt and pepper and grilled along side the pork chops.  So easy, so good, AND....low carb!

Thanks you to our friends for passing along this recipe!  Some of the best friendships begin around a dinner table, right?

Need more delicious recipes?  I'm linking up with Full Time Mama, Tasty Tuesday, and What's Cookin' Wednesday; check them out.  You're sure to find more yummy ideas!  Enjoy!!

Emily

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