Saturday, November 20, 2010

Pork Chop Stuffed with Cornbread Apple Walnut and Danish Bleu Cheese




OK!  I've been saying I was going to cook a nice stuffed pork chop for a few days now.  I put this recipe off for a few days because I wanted to eat lighter fare.  Stereotypical stuffed pork chops are very heavy on the tummy.  Because I used corn bread instead of regular bread, this pork chop turned out lighter than I expected, but not by much.  Yes, stuffed pork chops are a "sit down and relax for a while after dining" kind of experience.
     The combination of apple, walnut and bleu cheese is so fantastically good in a cornbead stuffing.  A very small amount of smoked bacon is added just like a seasoning.  The bare hint of smoked bacon adds a wonderful depth.  If you like stuffed pork chops, this recipe is one you have to try.
     Skillet Fried Cornbread Recipe:  Heat a cast iron skillet over medium low heat.
     Mix 2 cups corn meal, 1 cup corn flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, a pinch of sea salt and some black pepper together in a mixing bowl.
     Add one whisked egg.
     Add a little bit of milk at a time while stirring, till the cornbread mixture is like a loose bread dough.
     Let the mixture set for 15 minutes.
     The corn meal will soak up some of the liquid in the mix and the dough will be like a regular bread dough consistency.
     Pour a thin layer of vegetable oil in the hot skillet.
     Spoon a couple of big dollops of the cornbread dough into the hot grease.
     Press the cornbread dough flat with a spatula so it forms a flat, thick oval shape.
     Fry the cornbread in the grease, till one side is fully cooked.
     Flip the cornbread with a spatula and cook the other side till it turns golden brown.
     Set the corn bread on a dry towel to remove the excess grease.
     Cornbread Apple Walnut and Danish Bleu Cheese Stuffing Recipe:  Cut the cooked cornbread into medium size pieces and place them in a mixing bowl. 
     Saute just a tiny amount of fine chopped smoked bacon with a pat of unsalted butter in a saute pan over medium heat.
     When the bacon becomes cooked to a light brown color, add a tablespoon each of chopped celery and onion.
     Before the onions turn clear colored, add a small handful of peeled seeded chopped apple.
     Saute for a minute and then add a splash of light chicken broth.
     Add a pinch of thyme.
     Add a pinch of marjoram.
     Add a pinch of sage.
     Add sea salt and black pepper.
     When the apple pieces are cooked al dente, remove the pan from the heat.
     Pour the mixture into a sieve over a bowl to catch the liquid. 
     Set the liquid aside. 
     Add the  fruit and vegetable mix in the sieve to the cornbread in the mixing bowl.
     Add a few toasted chopped walnuts. 
     Add a few pinches each of chopped parsley and sliced chives.
     Add just enough of the reserved vegetable cooking liquid to moisten the cornbread mixture.
     Add a half of a whisked egg.
     Add a tablespoon of crumbled Danish Bleu Cheese.
     Gently toss the ingredients together.  (The cornbread will crumble quite a bit as you mix the ingredients.)
     Recipe:  Butterfly cut a thick, bone on, pork chop. 
     Place the stuffing in the pork chop pocket. 
     Try to keep the stuffing even with the edge of the pork chop.
     Place the stuffed pork chop on an oiled baking pan. 
     Brush the pork chop with melted unsalted butter. 
     Season the pork with sea salt and black pepper.
     Bake slowly in a 325 degree oven till the pork chop is fully cooked and the stuffing is firm and toasted to a light golden brown color on the exposed edge.
     Peppery Pork Gravy Recipe:  Heat 3 pats of unsalted butter in a sauce pot over medium high heat. 
     Add an equal amount of flour while constantly stirring to make a roux. 
     When the roux smells like hazelnut, about 1 1/2 cups of pork broth. 
     Stir with a whisk and bring the gravy to a boil. 
     Add a generous pinch of black pepper and a pinch of sea salt.
     Assembly:  Set the pork chop on a plate. 
     Spoon the gravy around the pork chop. 
     Serve with a ragout of sweet snap peas and tomato seasoned with Herbes Du Provence.
     Considering the stuffing's ingredients, a peppery pork gravy is a nice accompanying sauce.  The stuffing's aroma and flavor does set off all the "hungry appetite bells!"  The flavor of this stuffed pork chop is superbly delicious!  Apple and walnuts go very nicely with bleu cheese.  The hint of smoked bacon is far from overbearing.  The herbs and chives add a nice depth.  This is a grand stuffed pork chop entree!  Yum!  ...  Shawna  

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