Pork Chop Stuffed W Goat Cheese Pecans Caramelized Onions Recipes

PORK CHOPS WITH GOAT CHEESE AND CARAMELIZED ONION

Steps:

• Preheat oven to 350°F.
• Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat.
• Add red onion. Let cook, stirring constantly for 20 minutes.
• While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl.
• Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains.
• Butterfly pork chops and sprinkle inside and out with salt and pepper.
• Spread goat cheese evenly inside each pork chop, leaving room around edges.
• Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan.
• Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later!
• Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown.
• Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven.
• Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender.
• Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!

GOAT CHEESE STUFFED PORK CHOPS

Steps:

• heat 2 oil and butter over medium-high heat in a skillet.
• insert paring knife into chop at end away from bone & open a 2 inch hole almost to bone.
• Work knife back & forth until the pocket is almost the full size of chop. Set aside.
• Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more.
• Remove onions & celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat.
• Mix 1/2 of the goat cheese and the stripped leaves from 2 sprigs of the thyme with the celery & onion in a bowl & allow cheese to slightly melt from the heat of the vegetables.
• When mixture is cool enough to work with (3-5 minutes) divide stuffing evenly and stuff chops. Do not be afraid of over stuffing. Season both sides with salt & pepper.
• Return skillet to a medium-high heat and bring to temperature.
• Sear stuffed chops, turning once until browned on each side. About 2-3 minutes per side.
• Once chops are browned add the 1/2 cup of wine (adjust as necessary. the liquid should reach 1/2 way up the sides of the chops) and the remaining sprig of thyme.
• Immediately reduce heat to a simmer and cover.
• Cook at simmer 30 minutes or until internal temp is 160.
• Once chops are done, remove & keep warm.
• Discard thyme sprig.
• Increase heat to high & add remaining goat cheese.
• Stir pan sauce constantly until reduced by half.
• Plate with kluski or egg noodles & green beans. Pour a generous amount of sauce over chops and reserve the rest for you and your partner.

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.