The Missus has a "girl's night out" tonight and I decided just to stay home with Da' Boyz. I thought it would be a nice evening for some pork chops so I dropped by Seisel's on my way home. Unfortunately, they didn't have any of the Kurobuta Pork Chops I enjoy, so I decided to just get a thick cut pork chop.....the "other white meat" version. I knew this was going to need some help (no time to brine), so I decided to stuff it with what I had on hand. I had some fantastic pork chops stuffed with goat cheese and sun dried tomatoes in Crete....it was soooo good. I decided to just go for it.
I won't win any awards for food styling, but this was pretty tasty......
It turned out pretty well...I did the usual sear and finish in the oven, but perhaps a minute or ttwo too long. Still it was tasty. Unlike the really over-stuffed ones (mostly breadcrumbs) you see in the market, these weren't super-stuffed.
About an ounce of Chevre, two-three kalamata olives, one re-hydrated sun dried tomato. As you see in the photo above, it will still ooze. I used a wooden skewer cut at each length to keep things together. Don't forget to remove them after cooking. Cut a pocket into the pork chop (at least 1 inch or more thick) and stuff.
I'm used to searing off beef, so I think I'll go with a lower temp next time, though the crust was very tasty (just sea salt, pepper, and a touch of oregano).
I made the basic mushroom ragout, but used dried thyme and marjoram, making for a more intense flavor (along with more minced onion, garlic, black pepper, and salt) that I needed for a pasta sauce. Instead of butter, I used creme fraiche to thicken the sauce. You can't beat the flavor of porcini mushrooms and an aged parmesan. You know, I just realized how much stuff I have in fridge.....though I used up all the creme fraiche, olives, and my stash of dried porcini to make this.
Not bad for a last minute Monday dinner.......sometimes it's nice eating in.....