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Cooking for Two: Recipe #3 - Stuffed Pork Chops with Seared Yam Rounds
Continuing Dave and I's journey through the COOKING FOR TWO COOKBOOK from America's Test Kitchen, tonight was yet another winner.
Brined in a saltwater/brown sugar bath - then stuffed with baguette stuffing with pink lady apple, celery and fresh garlic and herbs - these babies are pan seared to give them a yummy crust then finished in the oven.
D is for delicious.
I served with them with world's easiest side - pan seared yams.
Stuffed Pork Chops with Pan Seared Yams
INGREDIENTS
Chops
4 bone-in rib loin pork chops 1 1/2 inches thick (about 12 ounces each)
3/4cup packed light brown sugar
1/2cup kosher salt (Diamond Crystal), or 6 tablespoons Morton Kosher Salt,
or 1/4 cup table salt
Ground black pepper
1tablespoon vegetable oil
Stuffing
3tablespoons unsalted butter
1 medium pink lady apple , diced small
1 medium rib celery , diced small
1/2teaspoon table salt
2 cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2teaspoons minced fresh thyme leaves
1 tablespoon minced fresh parsley leaves
2 cups bread cubes (1/4 inch cubes) from 1 baguette
2tablespoons heavy cream
1/8teaspoon ground black pepper
INSTRUCTIONS
1. FOR THE CHOPS: Cut a small pocket through the side of each chop. Dissolve the sugar and salt in 6 cups of cold water inn a gallon-size, zipper-lock plastic bag. Add the pork chops and seal the bag, pressing out as much air as possible. Refrigerate until fully seasoned, about 1 hour.
2. FOR THE STUFFING: Melt the butter in a 12-inch skillet over medium heat until the foaming subsides. Add the onion, celery, and salt and cook until the vegetables are softened and beginning to brown, about 10 minutes. Add the garlic and herbs and cook until fragrant, about 1 minute. Transfer to a medium bowl, add the bread cubes, cream, and pepper, and toss well to combine. Using a rubber spatula, press the stuffing lightly against the sides of the bowl until it comes together.
3. TO STUFF, SEASON, AND COOK THE CHOPS: Adjust an oven rack to the lower-middle position, place a shallow roasting pan or rimmed baking sheet on the rack, and heat the oven to 450 degrees. Remove the chops from the brine, rinse, and pat dry with paper towels. Place one quarter of the stuffing (about 1/3 cup) in the pocket of each pork chop. Season the chops with pepper.
4. Heat the oil in a heavy-bottomed 12-inch skillet over high heat until shimmering. Lay the chops in the skillet and cook until well browned and a nice crust has formed, about 3 minutes. Turn the chops over with tongs and cook until well browned and a nice crust has formed on the second side, 2 to 3 minutes longer.
5. Using the tongs, transfer the chops to the preheated pan in the oven. Roast until an instant-read thermometer inserted into the center of the stuffing registers 130 degrees, about 15 minutes, turning the chops over once halfway through the cooking time. Transfer the chops to a platter, tent loosely with foil, and let rest at least 5 minutes. Check the internal temperature; it should register 145 degrees.
and add to that my own personal recipe for
SERIOUSLY EASY YAMS
2 medium sized yams, peeled and sliced into 3/4" rounds
salt and pepper
herbs de provence (a mixture of savory, lavender, fennel, basil, and thyme flowers)
1 tablespoon extra virgin olive oil
Toss the herbs and the olive oil in a microwave safe bowl - and then microwave the rounds until they begin to soften (5 to 7 minutes) - then in the pan you seared the pork? add a little more oil and sear the rounds over medium heat until golden brown on both sides. (5 or 6 minutes - flipping them once in the middle of the cooking time). Transfer to a platter and serve immediately. I told you it was easy!
Brined in a saltwater/brown sugar bath - then stuffed with baguette stuffing with pink lady apple, celery and fresh garlic and herbs - these babies are pan seared to give them a yummy crust then finished in the oven.
D is for delicious.
I served with them with world's easiest side - pan seared yams.
Stuffed Pork Chops with Pan Seared Yams
INGREDIENTS
Chops
4 bone-in rib loin pork chops 1 1/2 inches thick (about 12 ounces each)
3/4cup packed light brown sugar
1/2cup kosher salt (Diamond Crystal), or 6 tablespoons Morton Kosher Salt,
or 1/4 cup table salt
Ground black pepper
1tablespoon vegetable oil
Stuffing
3tablespoons unsalted butter
1 medium pink lady apple , diced small
1 medium rib celery , diced small
1/2teaspoon table salt
2 cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2teaspoons minced fresh thyme leaves
1 tablespoon minced fresh parsley leaves
2 cups bread cubes (1/4 inch cubes) from 1 baguette
2tablespoons heavy cream
1/8teaspoon ground black pepper
INSTRUCTIONS
1. FOR THE CHOPS: Cut a small pocket through the side of each chop. Dissolve the sugar and salt in 6 cups of cold water inn a gallon-size, zipper-lock plastic bag. Add the pork chops and seal the bag, pressing out as much air as possible. Refrigerate until fully seasoned, about 1 hour.
2. FOR THE STUFFING: Melt the butter in a 12-inch skillet over medium heat until the foaming subsides. Add the onion, celery, and salt and cook until the vegetables are softened and beginning to brown, about 10 minutes. Add the garlic and herbs and cook until fragrant, about 1 minute. Transfer to a medium bowl, add the bread cubes, cream, and pepper, and toss well to combine. Using a rubber spatula, press the stuffing lightly against the sides of the bowl until it comes together.
3. TO STUFF, SEASON, AND COOK THE CHOPS: Adjust an oven rack to the lower-middle position, place a shallow roasting pan or rimmed baking sheet on the rack, and heat the oven to 450 degrees. Remove the chops from the brine, rinse, and pat dry with paper towels. Place one quarter of the stuffing (about 1/3 cup) in the pocket of each pork chop. Season the chops with pepper.
4. Heat the oil in a heavy-bottomed 12-inch skillet over high heat until shimmering. Lay the chops in the skillet and cook until well browned and a nice crust has formed, about 3 minutes. Turn the chops over with tongs and cook until well browned and a nice crust has formed on the second side, 2 to 3 minutes longer.
5. Using the tongs, transfer the chops to the preheated pan in the oven. Roast until an instant-read thermometer inserted into the center of the stuffing registers 130 degrees, about 15 minutes, turning the chops over once halfway through the cooking time. Transfer the chops to a platter, tent loosely with foil, and let rest at least 5 minutes. Check the internal temperature; it should register 145 degrees.
and add to that my own personal recipe for
SERIOUSLY EASY YAMS
2 medium sized yams, peeled and sliced into 3/4" rounds
salt and pepper
herbs de provence (a mixture of savory, lavender, fennel, basil, and thyme flowers)
1 tablespoon extra virgin olive oil
Toss the herbs and the olive oil in a microwave safe bowl - and then microwave the rounds until they begin to soften (5 to 7 minutes) - then in the pan you seared the pork? add a little more oil and sear the rounds over medium heat until golden brown on both sides. (5 or 6 minutes - flipping them once in the middle of the cooking time). Transfer to a platter and serve immediately. I told you it was easy!