Pork Chops Pancetta And Cheese Parcels Recipes

"PORK ON PORK" CHOPS

Steps:

• Preheat the oven to 400 degrees F.
• In a food processor, combine the pancetta, thyme, rosemary and garlic. Pulse until the mixture is finely ground. Set aside.
• Make sure the pork chops are at room temperature, then liberally season them with salt and pepper on both sides.
• Heat the canola oil in a large ovensafe skillet or grill pan over high heat. When the oil is hot, sear the pork chops for about 2 minutes on each side.
• Stick the pan in the oven to finish cooking the pork, 5 to 6 minutes. Depending on your oven, of course, and the thickness of your chops, this should result in a medium to medium-well chop, still slightly pink in the middle. If you prefer a more well-done chop, add a minute or 2 to the cooking time.
• While the pork chops are in the oven, heat a large saute pan over high heat. Add the pancetta and herb mixture. Turn the heat down to low and continue to cook the pancetta, stirring continuously to break up any large chunks, until all the fat is rendered and the pancetta is crispy, 8 to 10 minutes.
• Serve the pork chops topped with the crispy herbed pancetta and rendered fat. Serve while hot and bubbling!

PORK CHOPS, PANCETTA AND CHEESE PARCELS

Steps:

• Remove any visible fat from chops, flatten them lightly with a meat mallet and brush with olive oil. Season with black pepper.
• Sear the chops for 2 minutes on both sides in the hot grill pan on. Put aside to cool slightly.
• Lay out 4 slices of the pancetta so they overlap. Place a seared chop on top of each pile of pancetta.
• Divide the sliced apple and Brie between the pancetta piles, on top of the pork.
• Wrap the pancetta around each of the pork, apple and brie parcels to hold it all in place. Place the pancetta parcels on a baking tray and bake in the oven at 200°C for 15 minutes, or until the pork is cooked through.
• Serve with mashed potato and cooking juices from the parcels.

PORK CHOPS WITH APPLES AND PANCETTA

Steps:

• In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the pancetta and cook until crisp and light golden, about 3 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.
• Melt the butter in the same skillet. Add the apples and sprinkle with the sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl.
• Sprinkle the pork chops with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Add the pork chops and 2 teaspoons of the oil into the same skillet and brown for 2 minutes per side. Transfer the chops to a plate and cover to keep warm.
• Add the remaining teaspoon of oil, cream, brandy, apple juice, thyme and onions to the same skillet and bring to a simmer. Return the apples and pork chops back into the pan and simmer until cooked through, 10 to 12 minutes. Season the sauce with the remaining salt and pepper.
• Garnish with the reserved pancetta bits.