Can do it all. And modest to boot.

Fun with pork

Posted: June 30th, 2009 | Author: alyssa | Filed under: Uncategorized | 3 Comments »

I love it when things work out even better than you expect.  Tonight I made something up completely, and it was a thing of delicious beauty.  Pork chops were on sale, and who can resist cheap meat?  Certainly not me…  So I bought a couple of thick cut pork chops and decided to stuff them.  Normally I stuff them with a combo of sausage, bacon and mozzarella, because what better to stuff pork with than two different kinds of pork??  However, this time I decided to try something different.  So I was messing around online trying to figure out what to stuff them with, and I remembered my leek challenge, so I thought I would start there.  Long story short…I ended stuffing them with prosciutto, leeks and brie.  Thanks to Joh, I had a pretty good idea on the whole cleaning process, however I ended up soaking them twice, simply because I’m a little functionally retarded, and wanted to make sure I wasn’t going to chow down on dirt.

My first leeks...a proud moment

My first leeks...a proud moment

While I was washing the leeks and letting the dirt settle out, I sliced the prosciutto and threw it into a pan with some oil.  Prosciutto is a pain in the ass to slice, so what I do is I roll it up and then slice the roll with a really sharp knife.  Then just take the roll slices and cut them in half, and you have pretty decent sized pieces to work with.  Normally I don’t really use oil for a really fatty meat, but the stuff I got at the grocery store was kind of dry, which by the way, is not ok with me.  I will be so freaking happy when the farmers market is open again.  So threw in a little oil just to help it crisp a little.  When that was done, I took it out of the pan and set it aside, leaving the oil and fat in the pan.  By then I had also dried the leeks, so I threw them in the pan with the oil and fat and sauteed them until they were tender, but still had a little crunch ( about 4-5 min)  In the last minute or so I threw in a clove of garlic that I had grated on the microplane, because garlic goes great with everything… When the leeks were just about tender, I threw in a little white wine, for some acidity.  Just left that in the pan for about 2 min to let the flavors meld a little, then I put that to the side in the container with the prosciutto…there shouldn’t be a lot of remaining liquid in the mix.

Once myu stuffing was done I went to work on the pork chop.  Most people just slice into the meat, almost butterflying it, but I like to create an actual pocket.  Starting at the center on the meat with a very sharp knife, cut in almost to the back, leaving only about 1/3 of an inch in the back.  Continue that slice for about an inch in either direction.  Then (and here is the part that I don’t really know how to describe, so bear with me)  stick the knife into the cut you have already made, then cut into the meat on either side, extending the pocket, but not the slice in the outside of the meat.  So the opening is bigger in the center and back of the meat than the slice in the front of the chop is…if that makes sense.

Not the most attractive picture, but we are all mature here...

Not the most attractive picture, but we are all mature here...

After the pork was ready to be stuffed (dirty..he he) .  I took two slices of brie about 1/4 inch thick and 3 inches long and cut of the rind, because it freaks me out and I refuse to ingest it.  Then I took the slices and put them in the pork chop, making sure to stuff it into the back corners of the pocket and all the way to the back of the chop.  Then I took the leek and prosciutto mixture and stuffed that into the chop until it was just overflowing. IMG00123-20090630-1856After I had shoved as much stuff in there as I could I salted and peppered both sides of the pork and threw it in the pan, so sear it on both sides, about 2 min on each side with high heat.  Then I just put it in the oven at 400 degrees for about 15 min.  I always cook with my thermometer, so time isn’t as big an issue in my life at temperature.  Just make sure its 160 degreed Farenheit, because as a scientist I have seen how messed up trichenosis can be…and thats just not ok.

So here is what happens to make this so freaking amazing…

The brie melts and mixes with all the stuffing, the salt from the prosciutto and the freshness of the leeks combine with the slight acidity of the wine in an amazing balance of flavor, and it all soaks into the meat to make it ridiculously juicy and delicious.  IMG00126-20090630-1931

I am super happy with this particular dish, and I think it may be one of the best improvs I’ve ever done.  Of course I’m going to play with it, because god knows I can never be content with anything I do, but as a first run, it was great.  Which is really good, because I am always so disappointed when my ideas tank :) .


3 Comments on “Fun with pork”

  1. 1 Johanna said at 10:25 pm on June 30th, 2009:

    Um…. yum. When we finally use up the 65million pounds of shoulder we STILL HAVE left over, I will try this. Yum.

    Would you recommend a MacMeekin Estates white wine for this recipe? :)

  2. 2 leah said at 10:29 am on July 1st, 2009:

    delish…and good looking! add that to the “looks fancy when guests come over” file. to this day i’ve never stuffed a pork chop. you ladies are changing my mind.

  3. 3 Alyssa said at 11:20 am on July 1st, 2009:

    Stuffed pork chops are the best thing ever, no matter what you put in it, and its surprisingly easy! You should totally try it :)


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