Ingredients
- 6 10oz bone in pork chops
- 3/4 bag uette (diced 1/4 inch squares)
- 4 bag garlic cloves (minced)
- 1/2 bag large spanish onion (small diced)
- 3 bag celery stalks (small diced)
- 5 bag ripe apriums (small diced)
- 1 teaspoon brown sugar
- 2 tablespoon butter unsalted
- 5 ounce taleggio cheese (small cubed)
- 2 cup reduced balsamic vinegar
- 2 tablespoon extra virgin olive oil
- 2 tablespoon freshthyme leaves
- 6 10oz bone in pork chops
- 3/4 bag uette (diced 1/4 inch squares)
- 4 bag garlic cloves (minced)
- 1/2 bag large spanish onion (small diced)
- 3 bag celery stalks (small diced)
- 5 bag ripe apriums (small diced)
- 1 teaspoon brown sugar
- 2 tablespoon butter unsalted
- 5 ounce taleggio cheese (small cubed)
- 2 cup reduced balsamic vinegar
- 2 tablespoon extra virgin olive oil
- 2 tablespoon freshthyme leaves
- 1 tablespoon extra virgin olive oil
- 2 tablespoon butter unsalted
- 1 tablespoon garlic clove (thin sliced)
- 2 tablespoon shallots (thin sliced)
- 1/4 cup chicken stock
- 6 10oz bone in pork chops
- 3/4 bag uette (diced 1/4 inch squares)
- 4 bag garlic cloves (minced)
- 1/2 bag large spanish onion (small diced)
- 3 bag celery stalks (small diced)
- 5 bag ripe apriums (small diced)
- 1 teaspoon brown sugar
- 2 tablespoon butter unsalted
- 5 ounce taleggio cheese (small cubed)
- 2 cup reduced balsamic vinegar
- 2 tablespoon extra virgin olive oil
- 2 tablespoon freshthyme leaves
- 1 tablespoon extra virgin olive oil
- 2 tablespoon butter unsalted
- 1 tablespoon garlic clove (thin sliced)
- 2 tablespoon shallots (thin sliced)
- 1/4 cup chicken stock
- 2 cup port wine
- 1 tablespoon sugar
- 1 tablespoon cascabel dried chile (seeds and stem removed)
Preparation
Baking Directions:
Stuffing the pork chop:In a sauté pan, add 1 tablespoon of extra virgin olive oil, garlic, onion and celery.
Sauté on low-medium heat until translucent.
Set aside.
In another sauté pan, on med-high heat, add 1 tablespoon of butter, brown sugar and apriums.
Sauté for 15 seconds.
Set aside.
In large bowl combine all ingredients — mix well and set aside.
Take a knife and make a one-inch incision right next to the bone of the pork chop.
Work the knife inside the pork chop to make a pocket for the stuffing.
With a piping bag or simply with your hands, stuff the pork chop with the stuffing mixture until the pocket is packed well.
Season with salt and white pepper, and place on a hot grill and cook pork chop to medium.
Anything more than medium will dry the chop out.
Mushroom Ragout:In hot sauté pan add 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter.
On high heat add garlic, shallots, and mushrooms.
Sauté to golden brown.
Add chicken stock, 1 tablespoon butter, chives and salt and pepper to taste.
Reduce to a thick and creamy consistency.
Spoon over top of grilled pork chop.
Port Wine Reduction:Put all ingredients in a small sauce pot.
Bring to a boil and then let simmer.
Reduce liquid by two thirds — a thick syrup should form.
Remove from heat and cool slightly.
Spoon around Grilled Pork Chop.
