Wednesday, August 27, 2014

You can stuff it!

Pork... I'm talking about stuffing Pork! You may stuff whatever you want!

 This dish can be made with any chop you like. It would be just as delicious with a nice double cut Veal Chop, a Chicken Breast (please, on the bone) or perhaps a chicken thigh. We love that meat on the bone! It's always sweeter!

My husband loves Pork Chops! He came home with some beautiful double cut chops from the butcher the other day. They were gorgeous! Breading these beauties was out of the question. However, the idea of stuffing them appealed to me.

I started by making a stuffing using spinach. I sauteed spinach in a pan with 3 cloves of chopped garlic and 1/2 white onion, also chopped and seasoned it with salt and pepper.
Once the spinach wilted I let it cool and rough chopped the mixture. To the spinach, onion and garlic I added 1/4 cup of grated parmesan cheese, 1/4 cup of shredded  soft Asiago cheese and 1/4 cup of unseasoned breadcrumbs.

Make pockets in each of the chops and filled it with the spinach mixture. Seasoned each chop with salt, pepper and rosemary (on both sides).
Get your pan ready to cook your chops. Let it get hot and add  2 tablespoons of olive oil and 2 tablespoons of butter. Cook the chops on med/high heat on each side for about 4-5 minutes. They will release easily when they are ready to turn.
Take the chops out of the pan and place them on a baking sheet and finish them in a preheated 350 degree oven for approximately 30 minutes.

While the chops are finishing make your sauce.

There should still be some of the oil and butter in the pan. Cook some sliced mushrooms and diced pancetta in the pan. When the pancetta is cooked deglaze the pan with whatever wine you have open, no wine, no problem, use some broth, no broth, use some water. Make sure you get all that crispy good stuff from the bottom of the pan. If it needs more liquid add it, and maybe just another little pat of butter. Taste it and season it if it needs more seasoning.
A little fresh chopped parsley and sage adds nice notes to this dish.

I served it on a bed of sauteed broccoli slaw.  It was perfect! It was delicious!  Enjoy!

Buone Appetito!