Over the last few years, Greek yogurt has taken the country by storm. It is a no-brainer why. For the same amount of calories, Greek yogurt increases the amount of protein and decreases the amount of sugar. Perfect for those looking to lower their carb intake, the Greek style has an added benefit, it is creamier than its non-Greek counterpart.
For this reason I contacted Chobani, the leader in Greek yogurt, about sponsoring a prize for the next Diced! competition. Not only did they agree (details to be released later), but they decided to send me some as well to work into some of my cooking. Being thicker than standard yogurt, it is an easy substitute for cream cheese in any recipe. As the rep from Chobani and discussed potential flavors, I said I was up for a challenge. A challenge I got.
In the box I received were six 16oz containers of their yogurt. While some were unflavored (easy to substitute into many recipes) others were part of their fruit flavored line. What to make?? A dessert item came to mind but that was too easy. I sought out a savory recipe to make-over instead.
I decided upon making a Chobani Peach stuffed pork chop. The original recipe was one with apples (not peaches) and gorgonzola (not Greek yogurt).
I started with all of the original ingredients with my substitutions but as I started cooking found I left a number of the items out (thyme, pepper, olive oil and chicken broth).
In addition to the Chobani, I ended up using two of the three peaches shown here.
The first peach was diced up and sautéed in butter.
I then added the Chobani Greek Peach yogurt.
Stir it thoroughly.
Slice a pocket into the chop. I decided not to go with the thick cut chops, so I had little room for error in making my pockets.
Stuffed and in the baking dish.
While the chops are in the oven, it is time to create the sauce. First more yogurt and some sherry.
With time and heat the sauce thickens.
With the second peach, I sliced it and sautéed it in butter. I also sprinkled some cinnamon sugar over them as they cooked.
The chops were delicious. The creaminess was great and peaches work very well with pork.
The sautéed peaches made a nice dessert in a small dish of Chobani peach yogurt.
Stuffed Pork Chops with Peaches and Greek Yogurt
Prep Time: 45 M | Cook Time: 1 H | Makes: 2 servings
- 1 tablespoon butter
- 1/2 cup chopped Fresh peaches
- ground black pepper to taste
- 1/4 cup Chobani Greek peach yogurt
- 4 pork chops
- 1/2 cup Chobani Greek peach yogurt
- 3 tablespoons dry sherry
Preheat oven to 375 degrees F (190 degrees C).
To make the stuffing: In a saute pan or skillet on medium heat, melt the butter and saute chopped peaches together until the peaches are completely softened; about 5 minutes.
Place the peach mixture in a bowl and mix in 1/4 cup Chobani Greek peach yogurt.
To prepare the pork chops: Butterfly the pork chops by slicing them parallel to the plane of the chop from the fat side to the bone. Stuff each one with about 2 to 3 tablespoons of the peach mixture.
Bake the chops for about 1 hour. Place the chops in a baking dish with the two stuffing sides pressed together to hold the stuffing inside the chops.
To make the sauce: Heat the saute pan or skillet on medium heat, then heat the Chobani Greek peach yogurt. Immediately add the sherry, let cook for a minute until combined. Stir until well blended. Stir occasionally and reduce the liquid on medium heat until the sauce begins to thicken. Add additional yogurt and sherry and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.
PREP 45 mins
COOK 1 hr
READY IN 1 hr 45 mins