Apple Goat Cheese And Pecan Stuffed Pork Chops Food

APPLE PECAN PORK CHOPS

Steps:

• Heat oil a large skillet over medium-high heat. Season chops with salt and pepper. Fry chops in oil for approximately 7-10 until done. Remove chops from pan. Cover with foil to keep warm, set aside.
• Add apples and butter to the same skillet. Cook for a few minutes on low to medium heat. Add brown sugar, cinnamon and nutmeg. Add chicken broth and brandy. Cover and cook until apples are just tender. Add cream and salt and pepper to taste. Cook for another minute or two.
• You can add more broth or a little water if sauce is too thick. Remove apples with a slotted spoon and arrange on top of chops. Sprinkle with pecans and chopped parsley.

GOAT CHEESE STUFFED PORK CHOPS

Steps:

• heat 2 oil and butter over medium-high heat in a skillet.
• insert paring knife into chop at end away from bone & open a 2 inch hole almost to bone.
• Work knife back & forth until the pocket is almost the full size of chop. Set aside.
• Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more.
• Remove onions & celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat.
• Mix 1/2 of the goat cheese and the stripped leaves from 2 sprigs of the thyme with the celery & onion in a bowl & allow cheese to slightly melt from the heat of the vegetables.
• When mixture is cool enough to work with (3-5 minutes) divide stuffing evenly and stuff chops. Do not be afraid of over stuffing. Season both sides with salt & pepper.
• Return skillet to a medium-high heat and bring to temperature.
• Sear stuffed chops, turning once until browned on each side. About 2-3 minutes per side.
• Once chops are browned add the 1/2 cup of wine (adjust as necessary. the liquid should reach 1/2 way up the sides of the chops) and the remaining sprig of thyme.
• Immediately reduce heat to a simmer and cover.
• Cook at simmer 30 minutes or until internal temp is 160.
• Once chops are done, remove & keep warm.
• Discard thyme sprig.
• Increase heat to high & add remaining goat cheese.
• Stir pan sauce constantly until reduced by half.
• Plate with kluski or egg noodles & green beans. Pour a generous amount of sauce over chops and reserve the rest for you and your partner.

APPLE, GOAT CHEESE AND PECAN-STUFFED PORK CHOPS

Steps:

• Slice the pork loin into 1-inch thick chops.
• In a medium pot, bring 4 cups water, lemon juice, honey and 1/2 teaspoon salt to a boil for 2 minutes.
• Remove from heat, add 2 cups cold water. Pour the brine into a plastic container large enough for the chops. Add the chops, brine overnight.
• Preheat oven to 350 degrees F. Place pecans on a baking sheet and bake for 5 minutes or until golden brown.
• For the stuffing: In a large skillet over medium heat, melt the butter. Add the apple slices, brown sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute until tender. Remove from heat and allow to cool for 5 minutes. Add the chopped pecans and goat cheese.
• Remove the chops from the brine.
• Slit each chop horizontally to create a large hole for the stuffing.
• Spoon the stuffing into the chops. Season each chop with salt and pepper to taste.
• In a large skillet over medium-high heat, sear each chop in extra virgin olive oil.
• Place chops on a baking pan and bake for 20-30 minutes until internal temperature is 155-160 degrees F.

APPLE-STUFFED PORK CHOPS

Steps:

• In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

APPLE-PECAN PORK CHOPS & STUFFING

Steps:

• Heat oven to 375ºF.
• Mix first 5 ingredients just until moistened; spoon into 13x9-inch baking dish.
• Top with chops; spread combined jelly and cinnamon over chops.
• Bake 40 min. or until chops are done (145ºF). Let stand 3 min. before serving.

PORK CHOP STUFFED W/ GOAT CHEESE, PECANS, CARAMELIZED ONIONS

Steps:

• Make a brine by combining the Kosher salt and water in a large bowl. Place the pork chops in the mixture and "brine" for 2 hours.
• Remove the chops from the liquid, and pat dry. Cut each pork chop horizontally in half to bone making a pocket for stuffing.
• Heat the butter in a heavy skillet set over medium heat. Add the onions and sprinkle with salt and pepper to taste.
• Stir to combine. Reduce the heat to low., and cook the onions, stirring occasionally for about 30 minutes or until they begin to caramelize.
• As the onions begin to caramelize you will need to add a tablespoon or two of water to deglaze the pan. You may need to do this several times during the caramelization process. The onions should turn golden brown after minutes of this. Remove from the heat and transfer to a medium bowl.
• Add the pecans and goat cheese to the onions and stir to combine. Refrigerate until mixture is completely cool, about 15 minutes.
• Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
• Prepare barbecue (medium heat). Grill pork until cooked through, about 6 minutes per side.

PORK CHOPS WITH GOAT CHEESE AND CARAMELIZED ONION

Steps:

• Preheat oven to 350°F.
• Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat.
• Add red onion. Let cook, stirring constantly for 20 minutes.
• While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl.
• Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains.
• Butterfly pork chops and sprinkle inside and out with salt and pepper.
• Spread goat cheese evenly inside each pork chop, leaving room around edges.
• Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan.
• Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later!
• Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown.
• Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven.
• Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender.
• Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!