Open Prairie Natural Meats Logo
  • Our Story
  • Animal Welfare
    • Our Ranches
  • Recipes
  • Resources
    • Articles
    • Quizzes
  • Store Locator
  • Contact Us
Open Prairie Mediterranean Stuffed Pork Chops

Mediterranean stuffed pork chops

With Herbed Orzo and Grilled Bell Peppers

Try a twist on the classic pork chops with this delicious Mediterranean stuffing.

SHARE THIS RECIPE:

DOWNLOAD
Protein: Pork
Cut: Pork Chop
Method: Pan-Sear
Cooking Time: 45 Minutes
Servings: 4
Open Prairie Mediterranean Stuffed Pork Chops

Ingredients

4 Open Prairie® Natural* boneless pork chops (8 oz each)
6 ½ tsp olive oil, divided
2 tsp minced shallots
1 tsp minced garlic
2 Tbsp dry white wine
2 oz sun dried tomatoes, diced
2 oz artichoke hearts, diced
1 ½ oz Kalamata olives, sliced
¾ oz capers
3 oz feta, crumbled
2 Tbsp chopped parsley
2 tsp kosher salt
2 tsp smoked paprika
1 tsp fresh cracked black pepper

Instructions

  1. Preheat oven to 350°F.
  2. In medium saute pan, heat 1 ½ teaspoons olive oil over medium-high heat.
  3. Add shallots and garlic; saute 2 to 3 minutes or until tender. Add wine; cook 2 minutes longer.
  4. Remove pan from heat; add tomatoes, artichoke hearts, olives and capers. Stir stuffing mixture well; transfer to a plate. Cool in refrigerator while prepping pork chops.
  5. Pat pork chops dry. Slice each chop horizontally with a boning knife almost to the other side of the chop.
  6. Combine feta and parsley with cooled stuffing mixture; fill each chop with a quarter of mixture.
  7. Coat each chop with 1 teaspoon olive oil; sprinkle each with salt, paprika and pepper.
  8. In large saute pan, heat remaining 1 teaspoon olive oil over high heat. Sear chops 3 to 5 minutes per side or until golden.
  9. Transfer pork chops to rack over a shallow roasting pan. Roast chops for 15 to 20 minutes or until an internal temperature of 130°F. Let chops rest for at least 10 minutes before serving.
  10. For herbed orzo: In medium saucepan, bring water to a boil. Stir in orzo; boil for 6 to 8 minutes or until al dente.
  11. Drain orzo; transfer back to saucepan.
  12. Gently mix in basil, chives, thyme, parsley, oregano, olive oil, lemon juice and zest, salt and pepper.
  13. Sprinkle orzo with toasted almonds before serving.
  14. For grilled bell peppers: Preheat grill on high.
  15. Cut peppers into medium-size pieces.  In large mixing bowl, toss peppers with olive oil, salt and pepper.
  16. Grill peppers 3 to 5 minutes on each side or until tender.
  17. Remove peppers from grill; sprinkle with basil before serving.

Ingredients

Herbed Orzo
Makes:  4 servings
Prep time:  15 minutes
Cook time:  10 minutes
Ingredients:
3 qt water, salted
1 ½  c orzo
2 Tbsp chopped basil
1 ½ Tbsp chopped chives
2 tsp thyme leaves
2 tsp chopped parsley
1 tsp chopped oregano
2 Tbsp olive oil
1 ½ Tbsp lemon juice
2 tsp lemon zest
1 tsp kosher salt
½ tsp fresh cracked black pepper
¼ c toasted almond slices
Grilled Bell Peppers 
Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients:
24 oz red, yellow, and green bell peppers
1 Tbsp olive oil
1 tsp kosher salt
½ tsp fresh cracked black pepper
3 Tbsp chopped basil

Instructions

Servings: 1
Calories: 610
Total Fat: 38g
Sodium: 1600mg
Total Carbohydrate: 13g
Protein: 53g

Nutritional analysis based on the suggested serving size of main protein dish and ingredients, excluding side items.

You may also like:

Spicy Thai beef tri-tip

Spicy Thai beef tri-tip

Spicy honey beef stir-fry

Spicy honey beef stir-fry

Orange and thyme pork medallions

Orange and thyme pork medallions

Open Prairie Natural Meats Logo

Quick Links

  • Our Story
  • Animal Welfare
  • Blog
  • Store Locator
  • Contact Us
  • Privacy Policy

Do Not Sell My Personal Information | Terms of Use | Legal | CRSCA

Find us on Facebook

*Minimally processed. No artificial ingredients.

®/™/© 2023 Tyson Foods, Inc.

Pioneers

New Frontiers

In 1906, the George G. Wright Land Co. chose present-day Friona,Texas, as the site for a new frontier colony. Promised fertile soil and a sunny climate, a group of Indiana farmers were drawn to the unspoiled Texas terrain. One of those pioneers was Jacob Schueler. He arrived by railroad in 1908 from Fort Wayne, bought a farm and settled down to work the land.

Over a century later, Jacob’s great-grandson, Dale Schueler and his family run Cow Country Farms. The thriving 8,000-acre operation, not far from Jacob’s original plot of land, raises Angus cattle and grows wheat.

Back to Cow Country Farms

Family First

God, family and country

Dale Schueler and his wife, Donna, raised three sons on the farm: Monty, Kevin and Wade. Growing up, the boys were taught to love God, family and country. The three eventually went away to college and took jobs elsewhere. But Monty and Kevin were both drawn back to the land of their childhood and their deep family roots to continue in the family business.

Now both married, Kevin and Monty are raising their kids as they were raised. Instilling a strong work ethic, encouraging them to be themselves and having some fun along the way.

Ranching and taking care of animals doesn’t leave a lot of free time, but when they do have some, Dale and Donna’s world revolves around their 10 grandkids. Camping, attending 4-H shows and volleyball games are just a few of the grandkid activities they love to be a part of.

Back to Cow Country Farms

Good Stewards

As Natural as Possible

Cow Country Farms is part of a Conservation Reserve Program (CRP). CRP is a private-lands conservation program that helps improve water quality, reduce soil erosion and reduce loss of wildlife.

Even during extreme droughts, the Schueler’s calves can graze on the nutrient rich grasses thanks to CRP. As Kevin said, “A good steward of the land, in my opinion, is making it the most fertile it can be… being as natural as possible.”

Back to Cow Country Farms

Animal Welfare

The Resident Vet

For nearly 50 years, Dale has dedicated his life to caring for animals as both a rancher and a veterinarian. Between his medical background and raising his own cattle, Dale’s depth of knowledge makes him uniquely qualified to implement and advocate for strong animal welfare practices.

Preventative medicine is at the cornerstone of Dale’s animal welfare philosophy: “Proper feeding, good water and the human aspect of caring for animals is much more important than any implants or hormones.”

During the panhandle’s drought season, the extreme conditions require checking on cattle even more frequently, and feeding them more often. Constantly making sure they have enough water and minerals to not just survive, but thrive during the harsh elements.

Back to Cow Country Farms

Animal Welfare

Committed to Animal Care

Centennial Livestock prides itself on being a closed commercial cow-calf herd operator for over 30 years. And that’s no accident — a lot of heart goes into raising their cattle.

For the Staudenmeyers and the Tamckes, their cattle mean everything to them. That why they’re raised for the Open Prairie Natural Meats brand with no antibiotics — ever, no added hormones or growth promotants and fed a 100% vegetarian diet. Plus, third-party audits make sure they’re keeping good on their promises. When that much care is dedicated to animal welfare, it can only result in the most mouthwatering, flavorful Angus beef you’ll ever have the pleasure of tasting. In fact, it’s the same beef you’ll find on their own dinner tables.

Back to Centennial Livestock

Good Stewards

The Original Environmentalist

Dalton Tamcke, Deb and Tom’s son, said it best, “The rancher is the original environmentalist.” They know that the key to preserving the ranch for future generations is to be good stewards of the land through supporting plant and soil health.

Use responsibly. And always give back. It’s all part of an important cycle — if the land is nourished, the cows are nourished. If the cows are nourished, then families can be nourished. The families work hard to maintain soil and plant health, and they avoid overgrazing, allowing grass to regenerate over the seasons. Taking care of the land is vital to ensuring that future generations can thrive and continue this precious cycle.

Back to Centennial Livestock

Origin

Humble Beginnings

It was over 100 years ago, back in 1921, when Les Staudenmeyer moved to Southwestern Montana to raise his own cattle. Les and his family worked to manage the ranch, a feedlot and another farm — but that was just the beginning.

Fast-forward to 1996. Les’ grandchildren, Will Staudenmeyer and Deb Tamcke, decide to follow in their grandfather’s footsteps and take over the ranch. Along with their father, Bill and their spouses, Patti Jo and Tom, they continue the tradition of raising all-natural, quality Angus cattle. Together, they work to preserve their ranching lifestyle and livelihood for future generations.

Back to Centennial Livestock

Family

Family First

With four generations on the ranch, Centennial Livestock is more than just a business — it’s the place the Staudenmeyers and Tamckes call home.

Being part of the family business isn’t always easy, but it is always rewarding. It’s a balancing act of work and play. And boy, can they do both. Whether working side-by-side at sunrise, tending the land or cracking jokes at dinner after a long day, their fondest memories have always been on the ranch. When they’re not herding cattle, you can find them horseback riding, team roping, skiing or taking the motorbike for a spin.

Back to Centennial Livestock