Stuffed Pork Chops … Again

Cook I need to remember to take pictures of this stuff.  If I’m ever going to write a cookbook, I’ll need illustrations.  These turned out really well.

They were the big, extra thick center cut chops.  I brined them in a mixture of 1 cup apple cider vinegar, 1 cup water, 1/2 cup pickling salt, and 1t each cayenne pepper, powdered mustard, and ground cumin, for about an hour.  Insert a knife into the side of the chop, and move it up to make a pocket inside.  You’ll want to run your finger inside the pocket to expand it a bit.

Other ingredients:

2 cups fresh chopped spinach.
1/4 cup chopped onion.
2 cloves chopped garlic.
1/4 cup seasoned bread crumbs
Chicken Stock or Broth
2T vegetable oil.

Heat the oil in a heavy skillet over medium heat.  Saute the onions and garlic until the onion is translucent.  Add the spinach and saute until reduced.  Salt and pepper to taste.

In a bowl, combine the bread crumbs and spinach mixture.  Add just enough chicken broth to moisten. Now, it’s time to get your hands dirty.  Stuff the pockets of the chops with the spinach mixture.   Salt and pepper the chops.

Preheat your oven to 325.

You’ll need 2T vegetable Oil
1/4 cup beef stock of broth.

Heat 2T oil in a heavy skillet. Sear the chops on both sides.  Remove from the skillet, remove skillet from the heat, and deglaze with the beef broth.  Return the chops to the skillet, leaving the broth in the bottom.  Cover loosely with heavy aluminum foil, and place in the center of the oven.  Bake for an hour or to 150 degrees.  Remove from the oven.

To plate, I put down some of what I call my Iron Chef Sauce … because I stole it from an old episode of original Iron Chef.  Sakai-san made a sauce that was 2 parts mayonnaise, one part yellow mustard, with balsamic vinegar and olive oil to make a sauce consistency.  You can add a little salt or paprika if you like.  I keep it in a squeeze bottle in the fridge pretty much all the time.

Anyway, I put down some sauce, placed the chop on the sauce, then took the stuffing that had oozed out of the chop (there’ll be some) and put it on top of the meat.  Then, I spooned out just a little of the au jus from the cooking and drizzled it on top.  Andie needs her meat to be pretty moist, so that was the perfect way to make it so she could eat it.

I know I’ve posted a similar recipe before … but this one I think is a little simpler and was really, really good.  It’s about 2 1/2 hours from start to finish, but if you’re not in a hurry for dinner, darn tasty.  Enjoy.

–scene–

 

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