Stuffed Pork Chop Recipe with Chard, Cherries and Plum Balsamic Glaze. Plus a giveaway! [Sponsored Post]

by Irvin on August 4, 2014 · 119 comments

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This stuffed pork chop recipe with chard and cherries in the stuffing and a plum balsamic glaze that is dinner party worthy but weeknight easy!

Stuffed Pork Chop Recipe with Chard, Cherries and a Plum Balsamic Reduction Glaze. Recipe and Photo by Irvin Lin of Eat the Love.

It’s a known among my close friends that I’m the one that usually orders the pork dish at restaurants. Maybe it’s because of my Asian heritage (the pig is much more common than the chicken or the cow in Asia) but give me a good pork chop and I’m happy camper. So when Le Creuset approached me about making a pork dish with their new stainless steel line of cookware (as well as hosting a giveaway for a piece of their new line – see the end of this post for details <- This giveaway is closed!) I was totally excited. Turns out my partner AJ was pretty excited too, as he kept on eyeing my stuffed pork chop recipe with chard, cherries and plum balsamic glaze, asking me when he could eat it. It’s the blessing and the curse of being the partner to someone that runs a food blog. Everything takes twice as long to plate and it all has to be documented first! (If you’re impatient like AJ, jump directly to the recipe.)

Stuffed Pork Chop with Chard, Cherries and a Plum Balsamic Reduction Glaze. Recipe and Photo by Irvin Lin of Eat the Love.

Of course, I’ve been a fan of Le Creuset and their cookware for awhile. My current cookware is a hodgepodge of various pieces I’ve picked up over the years, with some of it dating back to my post-college days, with the sad nonstick coating slowly coming off. I’ve been gradually replacing my old pieces with better more sturdy pots and pans and the stainless steel cookware from Le Creuset doesn’t disappoint. Not only is it pretty to look at, but it reacts quickly when I turn the heat up and down, something I look for in cookware, and it feels great in my hand with a nice balance and heft.

How to Make Stuffed Pork Chops with Chard, Cherries and a Plum Balsamic Reduction Glaze. Recipe and Photo by Irvin Lin of Eat the Love.

Of course, these stuffed pork chop were exactly the sort of thing I would want to cook with the stainless steel pans. I’ve been obsessed with plums lately, especially with my insanely prolific plum tree out back so I knew those would go well with the pork. I’m also a fan of chard, with its sweet tender leaves and crunchy colorful stems. Combining the two with the pork chop meant an all-in-one dinner, easy for a weeknight dinner but sophisticated enough for company. Next time though, I’ll make it without all the photographs, so AJ can get to eating faster…

Le Creuset has generously offered a 3 quart sauce pan with lid to one lucky reader. It’s the sauce pan that I use to make the plum balsamic glaze for this pork chop and it’s awesome! To enter, all you need to do is leave a comment below and tell me what’s the first thing you’d make with this awesome pan! THIS GIVEAWAY IS CLOSED.

The Fine Print
By leaving a comment below to enter, you are agreeing to the Official Rules.
▪ NO PURCHASE NECESSARY
▪ VOID WHERE PROHIBITED
▪ You must be over the age of 18.
▪ This contest is only open to U.S. Citizens. Sorry non-US people!
▪ The contest starts as of today, and will run until Monday, August 18th, 2014, 9am PST.
▪ The retail value of everything is about $180.
▪ The winner will be chosen by a randomly selected comment. All comments will be numbered and I will use Random.org to pick a random number.
▪ The number of eligible comments below determines the odds of winning.
▪ If there’s a problem with contacting the winner, I reserve the right to award everything to someone else randomly chosen. So in other words, make sure you type in your correct email address if you want the membership and respond within a week to me when I contact you or I’ll give everything to someone else.
▪ The prize is being delivered directly from Le Creuest or the PR company that is working with Le Creuset. If they have not delivered the prize to you within three weeks of me notifying you of winning, please reach out to me again and I will do follow up to make sure everything is OK. Please keep in mind we are all human and things happen. I will do everything within my power to make sure the prize is delivered in a timely manner.

Special thanks to Le Creuset  for sponsoring this post and giveaway. I was compensated for the post and for developing the recipe. However all opinions above (and below) are completely my own and not endorsed by Le Creuset.

If you like this stuffed pork chop recipe, check out some of these other pork chop recipes from around the web:

Use Real Butter’s Grilled Pork Chop
Leite’s Culinaria’s Coffee-Crusted Grilled Pork Chops
Guilty Kitchen’s Spice Rubbed Pork Chop
Blue Kitchen’s Turmeric/Ginger Grilled Pork Chops
Food Republic’s Spicy Grilled Jerk Pork Chops Recipe

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{ 119 comments… read them below or add one }

Jen August 4, 2014 at 6:01 am

I’d love to try this recipe first, if I win!

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Kathryn August 4, 2014 at 6:57 am

As would I.

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Tommy August 4, 2014 at 8:20 am

I think I’d like to make some tomato sauce with fresh tomatoes

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grace August 4, 2014 at 9:58 am

i’d go with a cherry and rosemary sauce for pork loin!

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Kevin | keviniscooking August 4, 2014 at 11:09 am

This looks incredibly good and I’m pondering grilling these guys then putting them in the oven. A little SoCal grilling and smoke flavor to add to the mix + that plum balsamic combo glaze sounds like the perfect way to top them. Looks fantastic Irvin. Thanks!

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La Diva Cucina August 4, 2014 at 11:42 am

I never think to stuff pork chops, that would keep them moist and tasty. I’m with Grace and would use that awesome sounding plum sauce on a loin.- Laura

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Jyll August 4, 2014 at 11:47 am

The first thing I’d make with this pan is a beurre monte to poach some fish. Thanks for the opportunity!

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Gary Bates August 4, 2014 at 11:55 am

I would make lentils, however your recipes sounds wonderful!

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Kelsey Bates August 4, 2014 at 11:57 am

I would definitely make these amazing looking pork chops in my pan!

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Keri Hardwick August 4, 2014 at 12:04 pm

I’m another who would make this recipe. Plums are abundant this year!!

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Jan August 4, 2014 at 12:15 pm

Yum! That plum balsamic glaze looks amazing.

The first thing I would make if I had the Le Creuset 3-qt sauce pan would be…..cajeta! Such a killer sauce for a killer sweet tooth. :-)

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Diane {Created by Diane} August 4, 2014 at 12:59 pm

oh my goodness, these pork chops look fantastic!

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Jenny Hartin August 4, 2014 at 1:26 pm

Your delicious sauce recipe!

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Tracy Yen August 4, 2014 at 1:28 pm

Eek love Le Creuset. We’re having pork chops tonight. The options, the options with a new pan.

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Cathy August 4, 2014 at 1:35 pm

You can use it when you come visit!

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Donna August 4, 2014 at 1:36 pm

The first thing I’d make would probably be tomato sauce. I LOVE the new Le Creuset pots – they’re so shiny and pretty.

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Pam C August 4, 2014 at 1:40 pm

Those chops looks fantastic thinking I would have to make them and that sauce in my new le Creuset

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Maria August 4, 2014 at 1:47 pm

I would without a doubt use that new saucepan to recreate this delicious recipe!

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Sherron Watson August 4, 2014 at 1:48 pm

The first thing I would make would be the all in one pasta dishes that have become so popular lately with friends and family members. They sound easy and delicious. I like that and I believe this piece would work perfectly.

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Jeff Tix August 4, 2014 at 1:49 pm

Will need to think of a substitute for the plumbs, but that is easy. The proportions in this recipe make it seem very versatile.

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Jorge Zaldivar August 4, 2014 at 1:52 pm

Great to stumble on your site. Bookmarked!

Hmm what first, seems like anything would be fun to cook in this! Looking forward to the results! Greetings from Miami.

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Katie August 4, 2014 at 1:58 pm

A garden frittata with all kinds of harvested veggies from my garden !

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Smith Bites August 4, 2014 at 2:01 pm

fresh tomato sauce baby – straight from the seasonal tomatoes now growing in our area! great recipe Irvin . . . and i’ll still love you even if i don’t win!

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stella August 4, 2014 at 2:01 pm

Based on how much I love my Le Creuset Dutch oven and kettle, I imagine their pots are awesome too!

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Christine Dutton August 4, 2014 at 2:15 pm

I love this pot. I think I would make something that involves searing meat! Lamb, pork, beef-something delicious and Mediterranean or Asian!

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Joan August 4, 2014 at 2:25 pm

Your dish looks and sounds amazing. If I didn’t try that I’d do some kind of fish dish.

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Nancy August 4, 2014 at 2:26 pm

My mouth is watering! I wish somebody would make that for me.

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Aaron Rishell August 4, 2014 at 2:27 pm

I think that I would probably just try this recipe. It looks so good!

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Anil T. August 4, 2014 at 2:48 pm

Lots and lots of pasta sauce!

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Judy August 4, 2014 at 2:55 pm

I have loved Le Creuset since I got some for my wedding 47 years ago. I’m ready for a new one. Thanks

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Linda Mire August 4, 2014 at 3:01 pm

I’m not a big fan of plums, but I could see me using your recipe and making a Cherry Balsamic Glaze. Great recipe! Thanks for sharing.

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janelle August 4, 2014 at 3:02 pm

Bread. Dutch oven bread is the best thing ever. Crispy, crunchy and easy as pie.

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MyMansBelly August 4, 2014 at 3:05 pm

I had no idea Le Creuset made stainless…it’s beautiful! And I haven’t had stuffed pork chops since I ate at my best friends house back in grade school. Her mom made old school Italian stuffed pork chops and they were huge. These took me right back. Thanks for the memories. :)

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Kerrey De Paoli August 4, 2014 at 3:09 pm

I’d love to give your recipe a shot!

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steve August 4, 2014 at 3:11 pm

plum balsamic sounds lovely

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merredith August 4, 2014 at 3:17 pm

mmm that looks good! i love plums too! i just love peaches/nectarines more so i usually end up getting those instead. i need new cookware. if i won this, i would probably make something like i always make, a random dish i come up with by looking at what’s in my fridge (especially what’s about to spoil the fastest).

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charj August 4, 2014 at 3:23 pm

I would make vegetable stew.

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Lynda Herman August 4, 2014 at 3:23 pm

I’m anxious to try a recipe for red quinoa and lentil pilaf that I saw on line. This pan would be perfect for it!

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Amy Donelson August 4, 2014 at 3:31 pm

Oo! I would make Zuppe di Funghi in that pot, then pour it over some warm crusted bread from the recipe in my Italian Soups cookbook!

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Faye Gibson August 4, 2014 at 3:46 pm

This recipe looks so spectacular that I will make it this weekend even without a beautiful cooking vessel. However, should I acquire the Le Creuset, I would first probably make moules et frites, using the mussels in vermouth recipe that you have featured on your blog. Thank you for this terrific recipe with plums!

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Peabody August 4, 2014 at 3:58 pm

I love me a good beef bourguignon so I would go with that.

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claudia August 4, 2014 at 4:04 pm

Irvin~I think this recipe would be lovely with chicken!

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Vickie Newton August 4, 2014 at 4:45 pm

Oh my goodness…. So many things to cook in a 3 qt. sauce pan and so little time! But this sounds like it’s just the right size to make an alfredo sauce, and heavy enough to keep it from scorching! Would love to win it and find out!

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Jenn August 4, 2014 at 5:04 pm

Oooh what a great giveaway! I would try some fruit-based sauces to take advantage of all the fresh berries in season right now :)

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Annie August 4, 2014 at 5:53 pm

Gorgeous pan! My very favorite comfort food dish is spaghetti and meatballs (everything is homemade: both the meatballs and the pasta), so I would make that. I would also take adorable photos of this pan side and side with the Le Creuset cocottes I have. ;)

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Amy @ What Jew Wanna Eat August 4, 2014 at 5:53 pm

Ooh amazing! These pots are news to me. I’d make some brazed chicken thighs in a white wine sauce.

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Kristen August 4, 2014 at 6:23 pm

I’d make some butternut squash soup.

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Joe Garofalo August 4, 2014 at 8:08 pm

Stuffed Pork Chop Recipe with Chard, Cherries and Plum Balsamic Glaze. Plus a giveaway! This is really awesome idea. Looks fabulous with lots ingredients. Must a try!

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Amy August 4, 2014 at 9:31 pm

Blackberry preserves!!

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Nowal August 4, 2014 at 10:29 pm

Mixing fruit with meat always makes an amazing meal. The pairing of plums and cherries with pork is brilliant; excellent flavor companions. Will try this recipe soon.

With a 3 quart saucepan I would make perfect fluffy rice, both plain and spiced ;-)

Love your blog!

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Becca F August 5, 2014 at 1:25 am

I’d make pork chops of course ;)

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ellen August 5, 2014 at 2:50 am

Thanks for the great recipe idea. Here in the UK I’ve never seen 2 inch thick pork chops. So I think I’d use the stuffing for a rolled pork shoulder, braise it slowly in the oven (it can be tough in spots), and then do the sauce. It all sounds delicious and perfect with pork. Another possibility would be to sub blackcurrants for plums in the sauce, I’ve done duck joints that way and they were delicious. In fact almost any fruit is good with pork. I love the idea of chard – again might sub spinach and/or watercress as they are easier to come by here. But basic idea is terrific, leafy green plus fruit plus a bit of sweet and sour for pork – yum!

Alas no cooking pot for me but it sounds great – I didn’t know Le Creuset did stainless either.

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Fran August 5, 2014 at 5:17 am

I’m still obsessed with all the fresh berries that are in season… I think a berry compote for French toast would do nicely in this gorgeous saucepan!

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edward ang August 5, 2014 at 5:47 am

As a novice, something easy, breezy, Cover Girl…wait wrong commercial. :)

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Theresa August 5, 2014 at 6:12 am

I’d make these stuffed chops with the delightful sauce if I win.

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Marcia August 5, 2014 at 6:20 am

I have a recipe for risotto that I have been anxious to make (although somewhat intimidated) but this pan would be perfect! LeCreuset rocks! I have one piece – and it is amazing. Everything cooks evenly, it clean like a dream and it’s gorgeous to boot!

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Linda K. August 5, 2014 at 6:36 am

I would make a fresh spaghetti sauce with all my tomatoes from the garden.

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Cindy G August 5, 2014 at 6:53 am

Love the sauce pan. First thing I would make would be my specialty, blueberry balsamic glazed chicken breasts with fresh basil. Yum

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YN August 5, 2014 at 7:01 am

I would most likely make roasted vegetables or a pasta dish of some kind. Thank you for the giveaway!

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Becca from It's Yummi! August 5, 2014 at 7:31 am

first of all… that pork chop recipe is making swoon all over the place! Pinned, Stumbled, and generally shouted it from the roof tops!!
Secondly, that LC pan has to be the most gorgeous saucepan I’ve ever laid eyes on. I would love to create some ooey gooey caramel in it, or a balsamic reduction, or steel cut oats, or some shrimp risotto… you know, pretty much use it every day for the rest of my life!

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Tricia August 5, 2014 at 7:46 am

Ooooh, lovely! I would make marinara sauce from the abundance of tomatoes we have right now!

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Christine August 5, 2014 at 7:48 am

I’d make salted caramel sauce, yum!

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Anne @ Webicurean August 5, 2014 at 8:04 am

I still have some pots from my college days too and have been replacing them a little at a time over the years. While I enjoy cooking in the old ones, I sure wouldn’t mind a shiny new pot! Chalk me up as someone who would be trying this recipe first thing!

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JB August 5, 2014 at 8:09 am

I think I would make vegan mushroom gravy.

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Kate S August 5, 2014 at 8:15 am

I would make some applesauce in my new pan, my kids can’t get enough of homemade applesauce!

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Brittany August 5, 2014 at 8:17 am

I love new recipes, and I love new pans.. both would be awesome to have at the same time =]

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Tess Lecuyer August 5, 2014 at 8:26 am

Plum-Cherry jam!

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Jillian August 5, 2014 at 8:40 am

I would make blueberry-grape relish with rosemary!

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Margaret MacKenzie August 5, 2014 at 8:58 am

So many of my favorites flavors. Many next dinner party entree. You hit one out of the park, Irwin! Thank you!

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Holly August 5, 2014 at 9:01 am

The 3-quart size would be perfect for something like polenta or risotto. I think I would make one of those, but your recipe looks fantastic. I’ve never brined or stuffed a pork chop, so I’ll have to give it a try.

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Christina August 5, 2014 at 9:12 am

Something pasta, definitely.

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Celia August 5, 2014 at 9:14 am

I would make chicken tangine

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Sunny August 5, 2014 at 9:32 am

I am getting ready to make all things plum.ove the trcipe

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Debbie Jennings August 5, 2014 at 10:15 am

I would honor your recipe with the first use of the pan. : )

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barbara n August 5, 2014 at 10:25 am

I would make some homemade tomato sauce!

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Carole Beck August 5, 2014 at 10:25 am

Ohhhh I want to make these stuffed pork chops….sooooo yummy! I would be so proud to own this!

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Sheila August 5, 2014 at 11:12 am

Bolognese, baby!

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Jennifer August 5, 2014 at 11:42 am

Irvin, these pork chops look awesome, but what really caught my eye in the picture was the pan! You should do styling for LeCreuset, along with the myriad of other things you are good at. I love reading your recipes–they are a springboard for inspiration in my kitchen, and it doesn’t fail that they taste good, too. Thanks!

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Marisa Franca @ All Our Way August 5, 2014 at 11:48 am

I’m with you — I really enjoy pork and my hubby will tell you any time he wants to “coax” me {ahem} into something he will tempt me with his fantastic baby back ribs or excellent grilled pork chops. Now I would like to make some veal scallopini in that beautiful Le Creuset. I’m Italian so we are also pork lovers. I haven’t done too much with adding anything sweet with meat – unless it’s BBQ sauce. I will definitely print your recipe and make it as a special treat for my hubby — perhaps it’ll act as an incentive . . . . :-)

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Renée J. (RJ Flamingo) August 5, 2014 at 12:00 pm

Oh, Irvin, I had no idea that Le Creuset makes stainless! The first thing I would make would absolutely be jam! This would be the perfect pot for it.

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Lee R August 5, 2014 at 12:44 pm

I tried to get my boyfriend to make pork chops with some local cherries last weekend, but couldn’t find a recipe good enough to convince him it was a good idea. And here one is…next weekend. Thank you!

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Neiddy August 5, 2014 at 1:29 pm

I would make spaghetti meat sauce. My little ones love eating spaghetti! Thank you for the chance to win!

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Nancy August 5, 2014 at 1:44 pm

Golden Pear Chutney!

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Tamara August 5, 2014 at 1:57 pm

Why this recipe of course

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Deb August 5, 2014 at 3:22 pm

A perfect pan to make caramel to drizzle on summer peaches!

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wendy spencer August 5, 2014 at 3:26 pm

Well, this DOES look good (and we have the same kind of plum tree out back)-but it just might have to be homemade summertime fettucine alfredo!

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susan August 5, 2014 at 4:05 pm

I would make a strawberry jalapeno chutney!

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scott August 5, 2014 at 7:41 pm

I’m not sure what I’d make, considering I’ve never had a pot of this quality.

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Sarah August 5, 2014 at 9:11 pm

Looks delicious! I’d probably make my husband’s favorite, chicken parmesan

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Erin R. August 5, 2014 at 9:44 pm

Mmm. I’d probably bang out some nice taco lentils for dinner.

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April August 6, 2014 at 5:22 am

Arroz con leche

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jacquie August 6, 2014 at 11:39 am

a saute of fresh veggies…

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Dora August 6, 2014 at 3:22 pm

Well, I’d put it with my other Le Creuset at the beginning and then make some yummy stew in the oven :)

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Maris (In Good Taste) August 6, 2014 at 4:04 pm

I have a cherry obsession! We’d be great dinner pals. I would make this…easy!

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Chyvonna Torres August 6, 2014 at 7:46 pm

If I won this pan I would make sundried tomato pesto with pasta.

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Lacey August 6, 2014 at 8:57 pm

I’d make delicious Porketta!

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Sharon Welck August 7, 2014 at 6:12 am

Fantastic pictures…have been using my Swiss Chard as much as possible & this will be my next venture…

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Mabel August 7, 2014 at 7:39 pm

Oh hmm… I’d love to make some butter chicken! Thank you!

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sharon s August 7, 2014 at 8:03 pm

I would make a spicy chicken stew.

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Krystal August 7, 2014 at 8:41 pm

Oooohhh, some sort of jam. Apricot maybe. Or blackberry! Or rhubarb ginger…

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leslie August 7, 2014 at 9:05 pm

A nice curry! Thanks for the giveaway :)

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mclare August 8, 2014 at 5:02 am

Caramels topped with the salts a friend brought me from Hawaii. Yum!

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Donna August 8, 2014 at 6:32 am

Beautiful, beautiful recipe, as always . . .

Bourride! The first thing I would make in that shiny saucepan is bourride; so much more delicious than bouillabaisse.

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The Suzzzz August 8, 2014 at 9:01 am

A new batch of my sweet chili water, I ran out this weekend and it’s perfect for corn on the cob…which we are having at every meal right now. http://tastykitchen.com/recipes/condiments/sweet-chili-water/

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Jason August 8, 2014 at 9:45 am

Red wine caramels would be the first treat out of the pan!

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Hanna August 9, 2014 at 11:11 am

This looks SO GOOD!! And I didn’t know that tip about brining- thank you :). I might make cranberry sauce first in the pan. I’m the only one in the family who likes it, so it would be like a treat for me.

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Amanda Whitley August 9, 2014 at 11:52 am

i would make porkchops first

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Karen August 9, 2014 at 1:00 pm

I would make a bechamel sauce to go over some fresh pasta!

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rachel August 9, 2014 at 4:50 pm

I’d make the figs-sauteéd-in-balsalmic & raspberry crisp from Rustic Fruit Desserts. It goes from stovetop to oven, just like this pan and it’s crazy delicious.

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malerie d. August 9, 2014 at 7:21 pm

I would love to make some caramel in this pan!

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jenny NC August 9, 2014 at 7:54 pm

This recipe looks fantastic, and I would totally make it in that neat pan!

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Laura W August 10, 2014 at 11:00 am

Yummy looking pork chops!

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Hannah M. August 11, 2014 at 4:41 pm

I’d probably use the pan to cook up some chickpeas-I don’t have any pots that big, at the moment (sad, I know) so a 3 qt one would be a huge help.

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Paula C August 11, 2014 at 8:35 pm

Wow, all my favorite ingredients in one recipe–I’d make this. Then I would let the pan cool, clean it and make some salted caramel for vanilla ice cream (homemade of course)!

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Kim Beaulieu August 12, 2014 at 6:25 pm

I want to make this when no one is home so I don’t have to share it with anyone.

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elizabeyta August 14, 2014 at 5:52 pm

Now, if I could just find ripe plums. I do not have a tree in my backyard! I envy that.

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Birdiebee August 15, 2014 at 2:01 pm

I would make shrimp stir fry.

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Michelle P. August 15, 2014 at 11:49 pm

I’d make my favorite berry sauce with the fresh berries from our garden.

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Deb Coy August 17, 2014 at 5:03 am

This pot would be a awesome addition to my Le Creuset collection.

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