Roquefort Stuffed Pork Chops Food

STUFFED PORK CHOP WITH THREE-ONION CHERRY JAM AND BUTTERED GREEN BEANS

Steps:

• Preheat a grill pan or a cast iron pan over high heat. Preheat the oven to 400 degrees F.
• Rub the pork chops with vegetable oil and then season liberally with salt and pepper. In the hot pan, sear the pork on both sides until there is a golden brown crust or good sear marks from the grill. Remove the pan from the heat.
• In a small mixing bowl, combine the apples, Roquefort blue cheese, jalapeno peppers, and chives. Taste the mixture and season with salt, and pepper, to taste.
• Lay the pork chops on a cutting board with the meaty side facing you. Using a paring knife cut a pocket into the pork, about 3/4 of the way through and work it open gently with your finger to make a pocket. Dividing the stuffing evenly among the chops, stuff the pocket with the stuffing and put a toothpick through the opening to help keep the stuffing inside the pork. Bake the pork in the oven for about 20 minutes, until the internal temperature is 125 degrees F. Remove from the oven and hold covered loosely with foil to let carry over to 135 degrees F internal temperature.
• Meanwhile, in a large saute pan, combine the butter, shallots, and garlic. Turn on the heat to medium-high. Cook until the butter starts to turn brown. Add the blanched beans and toss until heated all the way through. Season the beans with salt, and pepper, to taste.
• On each plate, make a pile of beans, put the pork chop on top of the beans and top the chop with a good spoonful of the onion jam.
• To make the Three-Onion Cherry Jam:
• In a large saucepan, over medium heat, heat the oil. Add the yellow onion, red onion, and shallots to the pan and stir well. Season the onions with salt, and pepper, to taste.
• When the onions have cooked down and they are deepening in color, deglaze the pan with the red wine. Let the wine cook until reduced and absorbed by the onions. Cook the onions for about 5 minutes more, then add the cherry juice and red wine vinegar. Reduce the heat to medium-low heat, and let cook at a slow simmer. Add the thyme, rosemary, and bay leaf. Let the onions cook down until they start taking on a soft texture and the liquid is reduced and absorbed by the onions. Stir in 2 tablespoons brown sugar and honey. Cook, stirring occasionally until the liquid has reduced and the onions have absorbed most of the liquid, about 8 to 10 minutes. Taste the mixture and add more sugar if it is too tart. Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool. It should be thick and not runny. If it is too runny, simmer the mixture longer until more liquid is cooked out.

STUFFED PORK CHOPS

Steps:

• Preheat the oven to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
• To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
• Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.
• Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
• Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.

STUFFED PORK CHOPS

Steps:

• In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.
• Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks.
• Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds.

CHEESE-STUFFED PORK CHOPS

Steps:

• Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.

STUFFED PORKSTER CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Tear the buns into pieces, and combine with onion, celery, sage, salt, and pepper in a bowl. Lightly stir in the egg and 1/2 cup of chicken broth, and mix gently until thoroughly combined but not mushy.
• Slice each pork chop through the side to make a pocket. Stuff the pocket of the pork chop with stuffing mixture, and place into the prepared baking dish. Pour 1 cup of chicken broth between the pork chops into the dish without pouring it on top of the chops.
• Bake in the preheated oven until the chops are tender and no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BAKED STUFFED PORK CHOPS

Steps:

• Lightly brown pork chops in oil. Remove from heat.
• Bring water to a boil and stir in stuffing mix and butter. Set aside for 5 minutes and then fluff with a fork.
• Add soup and sour cream to stuffing mix and stir just until blended. Place one-half of mixture in a baking pan. Place pork chops on top. (If desired, pork chops may be split and stuffed with stuffing mixture.) Add remaining one-half of stuffing mixture on top.
• Bake covered for 45 minutes in a 350 degree oven. Uncover and bake an additional 15 minutes.

ROQUEFORT-STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
• Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and sauté until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.
• Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
• Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; sauté until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.

ROQUEFORT-STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
• Melt 1 tablespoon butter in heavy medium skillet over medium heat.
• Add bread and sauté until golden, about 10 minutes.
• Transfer to medium bowl.
• Melt 1 tablespoon butter in same skillet.
• Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes.
• Add to bread.
• Refrigerate until mixture is completely cool, about 15 minutes.
• Mix Roquefort into bread mixture; season with salt and pepper.
• Insert stuffing into pockets in pork, dividing equally.
• Skewer pockets closed with toothpicks if necessary.
• Sprinkle pork with salt and pepper.
• Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat.
• Add pork to skillet; sauté until brown, about 2 minutes per side.
• Place skillet in oven.
• Bake pork until cooked through, about 25 minutes.

VEGGIE STUFFED PORK CHOPS

Steps:

• Cut a"pocket" into the pork chop by cutting it horizontally, toward the bone on the thickest side for stuffing.
• Melt butter in skillet over medium heat.
• Cook vegetables for 5 minutes, stirring occasionally until tender, remove from heat.
• Stir cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper into the vegetable mixture.
• Fill pocket with the mixture.
• Heat oil in skillet over medium heat.
• Cook pork in oil for approximately 5 minutes, turning once until light brown.
• Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper and place in 13x9 baking pan.
• Cover tightly and bake for 30 minutes.
• Uncover and bake another 30 or no longer pink in center.

SEAFOOD STUFFED PORK CHOPS

Steps:

• Peel your shrimp. In a small sauce pan add your chicken stock, the shrimp peels and the small bunch of thyme stems with leaves still on. Bring to a boil. Turn down heat to low and let simmer for 10 minutes. Then strain broth into bowl. Set aside.
• In a sauté pan add your tablespoon of olive oil and turn heat to med-high. Add your zucchini, summer squash, red and green bell pepper, onion, chopped green onion tops (set bottoms aside for later), and half your minced garlic. Sauté for 2-3 minutes or until onions start to turn translucent. Add a tablespoon of the butter and remaining herbs. Let cook for another 2 minutes. Season with 1 teaspoon creole seasoning and ground black pepper to taste. Add French bread torn into small pieces. Stir in broth until it resembles a stuffing.
• In small sauté pan add 2 tablespoons of butter. Add the shrimp and sauté until shrimp is pink on both sides. Remove shrimp from pan leaving the buttery sauce in the pan. Set pan aside for later.
• Add half of the cooked shrimp lightly chopped with half of the lump crab meat to the stuffing. Gently fold in seafood. Set aside.
• Heat oven to 350°F.
• Lay out 4 pork chops in a 12x 8x baking dish. Sprinkle each chop with salt and pepper to taste. Spread a tablespoon of goat cheese on each of the four chops. Spoon about 1/2 of a cup stuffing on top of chop and then cover each chop with another chop. Sprinkle top of chop with salt and black pepper to taste. Wrap each stuffed chop with Prosciutto and bake covered in tin foil for 45 minutes.
• Meanwhile.
• In your buttery pan add the green onion bottoms finely chopped, and the rest of the minced garlic. Sauté for 2 minutes and then add the white wine. Simmer for 2 more minutes and then add the 1/2 teaspoon creole seasoning and the heavy cream. Reduce on med heat until sauce coats the back of a spoon. Add the other half of cooked shrimp and the other half of the lump crab meat. Add more creole seasoning and fresh black pepper to taste (optional).
• Once the pork chops are out of the oven, let them rest for about 10 minutes before serving.
• Pour the seafood cream sauce over each individual stuffed pork chop when plating.
• It's great over basmati rice with some steamed green beans or asparagus. Don't forget the fresh baked french bread.
• I always have left over stuffing. I just put it in a baking dish and cover it with Romano cheese. It can store it in the fridge to bake and serve another day or bake it off then and there. Bake at 350°F just until it browns on top.