Happy New Year to all!. Celebrating our 2nd Anniversary of bringing the culinary rants of a wolfman to you all, we have published the latest episode of The Lupine Epicurean Cooking Web-show. This time around we attempt a tried and true recipe of Stuffed Pork Chops with both a traditional and an experimental take. Hope you all enjoy.
Ingredients:
1 Center Cut Loin Pork Chop, bone-in or butterfly
1 wedge of Gorganzola Dulce cheese
Loose-leaf Baby Spinach
1 tsp. Ground Marjoram or 2 tsp. Garlic/Basil mix
Optional: 1/2 Tbl. Olive Oil
Instructions:
Pre-heat oven to 400 degrees. Using a knife, cut a pocket into the side of the bone-in chop, or cut a top-down spiral in the butterfly cut. Stuff length appropriate slice of Gorganzola into pocket or along spiral cut. Then stuff adequate amount of spinach next. Stuff a couple of pinches of garlic/basil mix into pocket cut and then rub remaining mix into top of chop. If using the butterfly cut, rub ground marjoram into top of chop, then drizzle olive oil over the chop. Place the pork chop into a greased baking pan. Cook butterfly "Roulade" for 30 minutes. If using bone-in pocket, cook for 40 minutes. Serve with rice or side pasta.
I love stuffed pork chops. I made one last summer on the grill with feta, basil and sun dried tomatoes (rehydrated). Then I held it together using a couple of crossed toothpicks. It was awesome. You should try these on the grill when summer comes.
ReplyDeleteIn return, I'll be sure to try some with spinach and Gorgonzola. Great idea!
I will definitely have to try doing this with Feta and Basil. Sun dried tomatoes does sound good, but unfortunately one of my allergies. Thanks for the tip, though!
DeleteThis comment has been removed by the author.
ReplyDelete