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.....
that looks awesome!
Posted by: kat | Monday, 26 September 2011 at 10:56 PM
I think your "last minute monday dinner" equates to one of my "super fancy meals when I'm trying to impress someone". I'm still waiting for Cathy to do a post on one of your homemade dinners. You could call it "the Blog of the Blogger".
Posted by: Jason | Monday, 26 September 2011 at 11:11 PM
Thanks Kat!
Hi Jason - What a novel idea! I've got to ponder that one.
Posted by: Kirk | Tuesday, 27 September 2011 at 06:43 AM
Wow, why is that type of pork so red?
I have never seen pork red like beef. I will have to find some in SA.
Never really stuff pork but have made balsamic glazed pork chops with risotto.
Yeah, copied it from Macaroni Grill. So easy to make.
Posted by: nhbilly | Tuesday, 27 September 2011 at 08:31 AM
this looks delicious and i have to agree with Jason, this is pretty darn fancy for a "last minute monday dinner." =) I always love the cooking posts!
Posted by: Lynnea | Tuesday, 27 September 2011 at 09:14 AM
Hi Billy - It's because it's made from Berkshire pigs:
http://en.wikipedia.org/wiki/Berkshire_(pig)
Thanks Lynnea! This one was all about coordinating/organization.
Posted by: Kirk | Tuesday, 27 September 2011 at 10:42 AM
Wow, that looks really nice. Hmmm, haven't had pork chops in a while. ;)
Posted by: Janfrederick | Tuesday, 27 September 2011 at 12:29 PM
Hi Jan - It turned out well.
Posted by: Kirk | Wednesday, 28 September 2011 at 06:44 AM