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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A variation on my other recipe. Quicker to the table and with a different texture. Ingredients:
2 center-cut pork chops (thick cut boneless. 1 -1/2 to 2 inches thick) |
4 ounces goat cheese, divided |
3 sprigs fresh thyme |
1/4 cup celery, chopped fine |
1/4 cup red onion, chopped fine |
1 teaspoon butter |
3 teaspoons oil |
1/2 cup white wine (semi-dry. don't cook with what you wouldn't drink!) |
salt and pepper |
Directions:
1. Spray rimmed baking sheet with nonstick spray and place on lower-middle rack of oven. Preheat to 425°F.
2. Heat 2 oil and butter over medium-high heat in a skillet.
3. Insert paring knife into chop at end away from bone and open a 2 inch hole almost to bone.
4. Work knife back and forth until the pocket is almost the full size of chop. Set aside.
5. Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more.
6. Remove onions and celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat.
7. Mix 1/2 of the goat cheese and the stripped leaves from 2 sprigs of the thyme with the celery and onion in a bowl and allow cheese to slightly melt from the heat of the vegetables.
8. When mixture is cool enough to work with (3-5 minutes) divide stuffing into thirds and stuff chops with 1/3 each, reserving 1/3 of stuffing. Do not be afraid of over stuffing. Season both sides with salt and pepper.
9. Return skillet to a medium-high heat and bring to temperature.
10. Sear stuffed chops, turning once until browned on each side, about 2-3 minutes per side.
11. Once chops are browned remove from skillet, place on sheet in oven and bake until done, turning once. About 4-5 minutes per side. Once chops are done, remove to plate, tent with foil & keep warm.
12. 1While chops are baking, add the 1/2 cup of wine the remaining stuffing, cheese and the remaining sprig of thyme to the skillet; bring to boil.
13. Immediately reduce heat to a simmer Stir pan sauce constantly until reduced by 1/2.
14. Plate with Jasmine or Basmati rice and green beans. Pour a generous amount of sauce over chops and reserve the rest for you and your partner.
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