Jacques Pepins Grilled Pork Chops Recipes

JACQUES PEPIN'S SPINACH STUFFED PORK CHOPS

Steps:

• Step 1 First, make the stuffing:
• Step 2 Heat the oil in a large skillet over high heat. Add the spinach, nutmeg, garlic, salt and pepper and cook for about 3 minutes.
• Step 3 Transfer to a plate and let cool. Mix the grated cheese into the cooled spinach.
• Step 4 Place the chops on a work surface and, using a sharp paring knife, split them horizontally in half three quarters of the way through. Stuff with the spinach mixture and press the edges together. (The chops can be stuffed ahead, covered, and refrigerated until cooking time.)
• Step 5 At cooking time, preheat the oven to 140 degrees.
• Step 6 Heat the peanut oil and butter in a 12-inch skillet. Sprinkle the chops with half the salt and half the pepper, add to the pan, and sauté over high heat for about 3½ minutes. Turn them over, cover, and cook for 3½ minutes on the other side. Transfer to a plate and keep warm in the oven.
• Step 7 Finally, make the sauce:
• Step 8 Add the scallions and garlic to the drippings in the skillet and cook for 30 seconds. Stir in the tomato, chicken stock, and white wine, bring to a boil, and boil over high heat for about 2 minutes. Add the remaining salt and pepper, stir in the olives, and mix well.

JACQUES PEPIN'S GRILLED PORK CHOPS

Steps:

• 1. Preheat oven to 180 degrees Fahrenheit.
• 2. Trim loin chops of excess fat and sinew.
• 3. Sprinkle both sides of the chops with the salt, pepper, and chopped rosemary--pat the seasoning so they adhere to the meat.
• 4. Pour the oil into a plate and dip the chops into the oil on all sides to coat lightly.
• 5. Set the grill over high heat and allow it to get quite hot.
• 6. Lay the chops at an angle to the ridges and cook for 2 minutes, until clearly marked. Turn them over, keeping the same angle, so the now visible marks align with the ridges. Cook for 2 minutes in this side. Turn the chops over again and now rotate them as well, so the visible marks are perpendicular to the ridges. Cook for 2 minutes, until a crisscross is clear. Turn the chops over for the third time, keeping them at the same angle. Cook for 2 minutes, so that the second side of the chops has been on the grill as long as the first side.
• 7. Finally, stand the chops on their outside edges, balanced against the potato half or other prop. Brown for about 2 minutes, shifting the chop as needed so the entire edge is browned. Remove the chops to a platter and place in the oven for about 10 minutes, to allow them to decontract. Garnish with a sprig of rosemary and serve.