What’s better than a Reuben sandwich? Reuben stuffed pork chops! Tender juicy pork chops wrapped around ooey gooey melted Swiss cheese, pastrami, and sauerkraut sounds epic right? Now let’s kick it up about 2 dozen notches and crust this epic concoction with a savory pistachio crust. Oh yes I did!
Just a few simple ingredients will make this a dish that your family will be begging you to make time and time again. Start by choosing the best pork chops you can get your hands on. Make sure they are 2 inches thick and have a nice fat cap along one edge. I like super sharp aged Swiss cheese and find it’s easier to work with the pre sliced sandwich slices. Fresh sauerkraut makes these stuffed pork chops truly epic. I buy mine in the deli case. Salted shelled pistachios makes this a Forking EPIC dinner that is going to blow the socks right off your feet!
*This recipe is for two stuffed pork chops, so be sure to double the ingredients if you plan to make more.
Print Recipe
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| Servings | Prep Time | Cook Time |
| 2GIANT stuffed pork chops | 20minutes | 45minutes |
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Ingredients
Servings: GIANT stuffed pork chops
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- Preheat oven to 350 degrees
- Process roasted pistachios in Vitamix or food processor until they are a course crumble. Remove to a shallow dish and mix with onion & garlic powder, paprika, & crushed red pepper
- In a shallow dish- beat eggs with coconut milk & mustard
- Insert knife into the center of the bottom corner of the pork chop. Leave the fat cap in tact- cut a pocket into the center of the pork chop from corner to corner (see pics in How To section)
- Press and punch each side of the chop to slightly flatten
- Layer 4 slices of Swiss cheese, 5-6 slices of pastrami, half of the sauerkraut (pressed tight), and another 4 slices of Swiss cheese in each pork chop
- Heavily coat the stuffed pork chop in egg wash- making sure egg wash coats all the nooks and crannies so that the breeding will stick
- Coat with pistachio breading making sure to press breading into all the nooks and crannies
- Heat bacon fat or coconut oil in skillet on medium high heat.
- Sear each side of the stuffed chops in hot oil for one minute- use a ladle to spoon hot oil over the top before gently flipping using a wide spatula. We don’t want to loose any of that yummy coating!!
- Place a couple of tablespoons of hot oil in baking dish before adding the pork chops
- Bake at 350 degrees for 45 minutes. Allow to rest for 5 minutes before serving hot.
- Enjoy!
Doesn’t this look like a Reuben sandwich? It tastes even better! The juices from the pork combine with the Reuben fillings to make this a Forking EPIC dinner that will be a treat anytime you make it. Pork chops have never been so good!
Process roasted pistachios in Vitamix or food processor until they are a course crumble.
Remove to a shallow dish and mix with onion & garlic powder, paprika, & crushed red pepper
In a shallow dish- beat eggs with coconut milk & mustard
Sit aside while you get the chops ready to get dressed
*Tip* Most thick cut pork chops have one corner of the bottom (the side without the fat cap) that is thinner than the other. That is the corner you should start with.
Insert knife into the center of the bottom corner of the pork chop.
Leave the fat cap in tact- cut the center of the pork chop from corner to corner
Press and punch each side to slightly flatten
Layer 4 slices of Swiss cheese, 5-6 slices of pastrami, half of the sauerkraut (pressed tight), and another 4 slices of Swiss cheese in each pork chop
Press it into the pocket you cut to that everything is in nice and tight
Press sauerkraut so that it is packed in tight
And of course we need more cheese!!
Isnt that pretty? Yummm!!
Heavily coat the stuffed pork chop in egg wash- making sure all the nooks and crannies get a good coating
Coat with pistachio breading making sure to press breading into all the nooks and crannies
Really press the breading onto your chop!
See how it makes a little crust when pressed firm? Use all the breading and make sure it’s packed firmly around your chops.
put a couple tablespoons of the hot oil in a baking dish and place the chops several inches apart.
Next we are going to sear in those juices! You could skip this step but if you really want them to be epic- I wouldn’t. Sear each side of the stuffed chops in hot oil for one minute- use a ladle to spoon hot oil over the top before gently flipping using a wide spatula. We don’t want to loose any of that yummy coating!!
I used my big skillet that’s I cook bacon in all week so some of those yummy pan drippings stuck to the top of the breading. YUM! If you are using fresh oil, yours shouldn’t be this dark on top. Remember to just sear the chops for one minute each side in bubbling oil to lock in the juices.
My stomach just grumbled and I’m glad I’m almost done writing this post so I can go warm up some leftovers. These make HUGE chops and could easily serve 4. My hubs is a big eater and he couldn’t even finish one. I sliced off an inch of this deliciousness and it was the perfect size.
If you are serving this for someone who thinks they can’t live without a little carb with their Reuben, then check out the recipe for Blue Cheese Crispy Potato Wedges that I made for the hubs last night with these Forking EPIC Reuben Chops. Enjoy!!
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