Feta Stuffed Pork Chops

 

This recipe makes for pork chops that a are flavorful, juicy, and tender. This oven-baked technique will ensure that your pork has a delicious crust and a perfectly cooked interior. Just follow these simple tips below and prepare yourself to reconsider everything you know about this weeknight-friendly cut. The recipe follows.

Tips on Cooking the Perfect Pork Chops

1. Buy the pork chops bone-in and thick.
Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven. If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

2. Get your skillet HOT.
The goal of this initial sear is to get a golden, crisp crust on your chop without really cooking the center. I find that using a cast iron skillet is the best for cooking pork chops. A hot skillet is so CRUCIAL. Let your pork chops cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming. When you are pleased with the desired golden sear, flip the chops over and brown them again, to get golden on the other side.

3. Brush with butter.
This classic restaurant trick—basting with butter while cooking—makes a great dish worthy f five stars. However, if you are trying to keep it healthy and watch the cholesterol, this step isn’t required, but it will definitely make the pork chops extremely delicious though. For the recipe below, you will be brushing a garlicky rosemary butter on the chops.

4. Use a meat thermometer.
Yes, many parofessional and home cooks will say that you will known the meat is done by instinct, but let’s be real, that takes years of experience by being the kitchen. But if you are not familiar with the “doneness” of your proteins, using a meat thermometer will make your life just a tad bit easier. I know, I know. This is the extra step that often seems fussy, but trust me, it’s worth it. Using a meat thermometer takes the guess work out of cooking pork chops, and that’s “a good thing.” The temperature you pull your chops at is totally up to you, but here’s a quick guide to choosing the right temperature for your taste. As always, give the meat some time to rest before digging in. Five to ten minutes should do the trick.

  1. 120°-130° F: This is comfortably at medium rare. Warning! You will see pink, and that’s is perfectly fine (See the USDA tips for cooking pork). The pork chop will be rosy-pink on the inside and super juicy.
  2. 130°-140° F: For those who are not comfortable with pink pork, this might be the right temperature zone for you. There will be a touch of pink in the center, but for the most part the flesh will be white. The meat will still be nice and juicy.
  3. 140°-145° F: No pink here! The meat will be completely white all the way through. Pork chops at this temperature will still have the potential to be juicy, just be sure to pull them from the oven on the lower end of this spectrum, as the chops will continue to cook even after they’re out of the oven. Anything past 145° F is the danger DRY zone, so keep a close watch.

Other than that, good luck and happy eating!

Serves 4

Ingredients:
For the Feta Cheese Filling:
3 tablespoons feta cheese (crumbled)
2/3 cup diced sun dried tomatoes
1 tablespoon fresh Italian parsley, minced
1 teaspoon olive oil

Kosher salt, to taste
Freshly ground black pepper, taste

For the Pork Chops:
4 bone-in pork loin chops
Kosher salt, to taste
Freshly ground black pepper, taste

For the Glaze:
1 tablespoon fresh rosemary, minced
2 cloves garlic, minced
1 stick unsalted butter, melted
1 tablespoon extra-virgin olive oil

Directions:
Preheat oven to 375° F.

Mix feta cheese, tomatoes, parsley and olive oil in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with feta cheese filling and secure with toothpicks.

Season pork chops with salt and pepper.

In a small bowl mix together butter, rosemary, and garlic. Set aside.

In cast iron or oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter.

Place the skillet in oven and cook until cooked through, 10-12 minutes. Serve with more garlic butter, if desired.

pork-chop-verticalPhoto Credit: Ethan Calabrese, 2018.

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Heirloom Tomato, Cheddar and Bacon Pie

 

tomato pie.jpg

Photo: Hector Sanchez; Styling: Heather Chadduck, 2013

Southern Living Magazine raised the ante on classic tomato pie with a sour cream crust studded with bacon, layers of colorful tomatoes, and plenty of cheese and herbs to tie it all together. Nobody wants a soggy tomato pie, so for best results, seed the tomatoes and drain the slices before baking.This recipe is a bit time consuming and may take up to three hours to prepare,  but it is sure worth the effort!

RECIPE BY SOUTHERN LIVING
June 2013

Serves 6 to 8 

Ingredients:
For the Crust:
2 1/4 cups self-rising soft-wheat flour , such as White Lily®
1 cup cold butter, cut up
8 cooked bacon slices, chopped
3/4 cup sour cream

For Filling :
2 3/4 pounds assorted large heirloom tomatoes, divided (*See Cook’s Notes)
2 teaspoons kosher salt, divided
1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
1/2 cup freshly shredded Parmigiano-Reggiano cheese
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons fresh dill sprigs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
1 scallion, thinly sliced
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons plain yellow cornmeal

Directions:
Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.

Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.

Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.

Meanwhile, prepare Filling: Cut 2 pounds of tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon salt. Let stand 30 minutes.

Preheat oven to 425°F. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.

Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie.

Bake at 425° for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.

 

*Cook’s Notes:
To learn more about how to seed and drain tomatoes, please see Tori Avey’s tutorial at the following link: How to Seed Tomatoes

And a method is briefly outlined below:

  1. Place your tomato on a cutting board, stem side facing up.
  2. Roll the tomato sideways so the stem faces to the right, and cut the tomato down the center “equator” line into two halves.
  3. Use a small spoon or a quarter spoon melon baller to scoop the tomato seeds and any tough white core out of the four seed cavities. Discard the seeds.

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Roasted Pork Loin Stuffed with Prosciutto, Spinach, Apples and Apricot Preserves

pork.jpgServes 4 to 6

Ingredients:
1 bunch baby spinach, washed and trimmed
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/8 teaspoon crushed red pepper
3 garlic cloves, minced
1 (2-lb.) pork loin, trimmed
4 ounces very thinly sliced prosciutto
1 Honey Crisp apple, cored and sliced into 1/8 inch
1/2 cup apricot preserves
3 tablespoons all purpose flour
1/2 cup Japanese Panko Breadcrumbs
Pomegranate nibs, for garnish

Directions:
Saute the spinach in a hot skillet 3 minutes; plunge into an ice bath for 1 minute. Drain well. Wrap spinach in paper towels; squeeze dry. Chop spinach into small pieces. Place in bowl with 1 tablespoon oil, 1/4 teaspoon salt, pepper, and garlic; stir well.

Preheat oven to 325°F.

Cut into pork loin lengthwise from right to left, 3/4 inch from bottom, keeping knife parallel with cutting board; do not cut through the other side. Continue slicing lengthwise from right to left, unrolling loin as you slice, to form a 3/4-inch-thick rectangle. Season with remaining 3/4 teaspoon salt.

Arrange prosciutto in layers to cover inside of loin. Add apple slices. Spread the apricot preserves over the apples. Spread the spinach mixture on top, leaving a 1-inch border. Roll pork up left to right. Tie with twine in butcher’s knots at 2-inch intervals.

Lightly dust the loin with flour. Roll in breadcrumbs, pressing lightly to make sure the crumb coating adheres.

Heat a large cast iron skillet over medium-high. Add remaining 2 tablespoons oil. Place loin in pan; cook 12 minutes turning until all sides are browned. Place loin on rack; cover loosely with foil. Roast at 325°F for 50 minutes or until meat registers 150°F. Remove pork from pan; let pork stand 20 minutes. Swirl butter into pan juices until butter melts. Cut pork into 3/4-inch slices garnish with nibs and serve.

Cook’s Notes:
Click on this link for a quick tutorial on: “HOW TO CUT AND TIE A PORK LOIN FOR STUFFING”  

You can substitute the spinach for broccoli rabe seasoned for a change of pace.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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