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At one point today, Tim and I, miraculously and mysteriously, found ourselves at Andronico's. So I sort of grabbed a cart and we wandered in on the off chance there might be something there worth buying.
Heh.
Amongst all the other goodies (they have an olive bar to die for, and gorgeous produce), I found two beautiful double loin pork chops. Well, there were more than two, but I only needed two. Meaty, nicely trimmed, about 2-1/2 inches thick. And they were on sales!
I made a stuffing consisting of 2 slices bacon, diced; 2 small green apples, peeled, cored and chopped; 1/2 small yellow onion, chopped; 1 stalk celery, chopped; 1/8 cup sugar; 1/4 cup plain bread crumbs; 1 tsp minced Italian parsley; salt and pepper to taste.
Fry the bacon until crisp. Add the onion and celery and sauté until soft. Add chopped apple, stir and sprinkle sugar over all. Cover and cook on low heat until apple is soft. Remove cover and add bread crumbs, salt and pepper, and parsley.
(This actually makes enough for four chops. It would also be marvelous in a roasted or braised stuffed pork loin.)
Cut a pocket in each pork chop and stuff with stuffing. Salt and pepper the chops, then brown well on each side in a hot skillet (I used a dry, cast iron skillet), then add about 1/2 cup apple juice or apple cider, cover and braise for about 40 minutes.
Remove the chops to a hot plate and cover loosely with foil. Mix the pan juices with any stuffing that's fallen from the chops, then let the pan juices cook down for about five minutes until thick and syrupy. Adjust seasonings then serve chops with pan sauce.
The sauce is slightly sweet, apple-y, smokey from the bacon in the stuffing and intense.
I served these with steamed broccoli. They didn't seem to need anything else, although a roasted spud or two probably wouldn't go amiss. Wine was Ferrari-Carano Fumé Blanc. I did not take pictures. Maybe next time :).
EDIT: Next time I might try Calvados in the pan sauce.
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food_porn
Heh.
Amongst all the other goodies (they have an olive bar to die for, and gorgeous produce), I found two beautiful double loin pork chops. Well, there were more than two, but I only needed two. Meaty, nicely trimmed, about 2-1/2 inches thick. And they were on sales!
I made a stuffing consisting of 2 slices bacon, diced; 2 small green apples, peeled, cored and chopped; 1/2 small yellow onion, chopped; 1 stalk celery, chopped; 1/8 cup sugar; 1/4 cup plain bread crumbs; 1 tsp minced Italian parsley; salt and pepper to taste.
Fry the bacon until crisp. Add the onion and celery and sauté until soft. Add chopped apple, stir and sprinkle sugar over all. Cover and cook on low heat until apple is soft. Remove cover and add bread crumbs, salt and pepper, and parsley.
(This actually makes enough for four chops. It would also be marvelous in a roasted or braised stuffed pork loin.)
Cut a pocket in each pork chop and stuff with stuffing. Salt and pepper the chops, then brown well on each side in a hot skillet (I used a dry, cast iron skillet), then add about 1/2 cup apple juice or apple cider, cover and braise for about 40 minutes.
Remove the chops to a hot plate and cover loosely with foil. Mix the pan juices with any stuffing that's fallen from the chops, then let the pan juices cook down for about five minutes until thick and syrupy. Adjust seasonings then serve chops with pan sauce.
The sauce is slightly sweet, apple-y, smokey from the bacon in the stuffing and intense.
I served these with steamed broccoli. They didn't seem to need anything else, although a roasted spud or two probably wouldn't go amiss. Wine was Ferrari-Carano Fumé Blanc. I did not take pictures. Maybe next time :).
EDIT: Next time I might try Calvados in the pan sauce.
x-posted to
food_porn
