Pork Chop Stuffed W Goat Cheese Pecans Caramelized Onions Food

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!

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.

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.

GRITS WITH CARAMELIZED ONIONS AND GOAT CHEESE

Steps:

• Heat a medium skillet over medium heat. Add butter to skillet and swirl to coat.
• Add onions, cover and cook for about 5 minutes.
• Uncover and continue to cook, stirring occasionally, until the onions reach a deep, golden brown color. This should take about 25 minutes, but will depend on how thinly the onion is sliced.
• Remove the caramelized onions and add water to skillet, scraping up any brown bits that may have formed.
• Bring water to rapid boil and gradually whisk in grits, *making sure* to prevent any clumps from forming.
• Cover and reduce heat to medium-low.
• Cook until grits are thickened, approximately five minutes, adding more water if necessary. Note: For thicker consistency, I cook the grits for 7 minutes total.
• Remove from heat and stir in the caramelized onions.
• Crumble in goat cheese and stir to combine.
• Add salt and pepper to taste.
• Serve immediately.
• Garnish with fresh parsley.
• Note: Servings are estimated.

PORK CHOPS WITH CARAMELIZED ONIONS AND SMOKED GOUDA

Steps:

• Preheat oven to 350ºF. Heat 3 tablespoons oil in heavy large skillet over high heat. Season pork with salt and pepper. Dredge in 1 cup flour; shake off excess. Working in batches, add pork to skillets and saute until brown, about 3 minutes per side. Arrange pork in single layer in 15x10x2-inch glass baking dish. Sprinkle 1 teaspoon paprika over pork.
• Discard contents of skillet; wipe clean. Add 3 tablespoons oil; heat over medium-high heat. Add onions; sprinkle with sugar and saute until well browned, stirring often, about 20 minutes. Add garlic; saute 1 minute. Add 1 tablespoon paprika. Place onions over pork. Pour enough broth over so that chops are almost covered. Cover with foil. Bake until pork is tender, about 45 minutes.
• (Can be made 1 day ahead. Uncover; cool slightly. Cover; chill. Rewarm covered pork in 350ºF oven, about 20 minutes).
• Reduce oven temperature to 200ºF. Using tongs, transfer pork to large bowl, leaving onion mixture in baking dish. Pour contents of baking dish into strainer set over medium bowl. Return onion mixture to same baking dish, spreading evenly (reserve cooking liquid). Arrange pork atop onions; sprinkle with cheese. Cover dish with foil; set in oven to keep warm.
• Melt butter in heavy large saucepan over medium heat. Add 5 tablespoons flour. Cook until mixture just begins to color, whisking often (mixture will be dry and crumbly), about 4 minutes. Gradually whisk in reserved cooking liquid. Bring sauce to boil, whisking constantly. Boil until thickened, whisking often, about 5 minutes. Season with salt and pepper.
• Transfer pork and onions to plates. Spoon sauce around pork and serve.

POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN

Steps:

• In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes.
• Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown.
• Remove kettle from heat.
• While onions are cooking, bring a large saucepan of salted water to a boil for potatoes.
• Peel potatoes and cut crosswise into 1/4-inch-thick slices.
• Add potatoes to boiling water and cook 5 minutes from time water returns to a boil.
• Drain potatoes well in a colander.
• Preheat oven to 425°F and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
• Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper.
• Cover potatoes with onions, spreading evenly, and top with goat cheese.
• Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper.
• Dot gratin with butter.
• Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
• Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden.
• Gratin may be made 1 day ahead and chilled, covered.
• Reheat gratin before serving.

GRIDDLED POLENTA CAKES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND

Steps:

• Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
• While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized - about 20 to 25 minutes.
• Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3 inch round cookie-cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side - about 2 minutes - then flip and cook the other side another two minutes.
• To assemble the polenta cakes, place on a plate and add one tablespoon of caramelized onions to each cake. Then top each with about one teaspoon of crumbled goat cheese, drizzle with honey, and enjoy!

EASY CARAMELIZED ONION PORK CHOPS

Steps:

• Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
• In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
• Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

SALMON STUFFED W/SPINACH ONION & CHEESE

Steps:

• Preheat oven to 425 degrees and spray a baking sheet with vegetable spray.
• Heat the oil in a skillet and add the onion, let cook until just starting to soften, add the spinach, garlic, basil and oregano and cook for another 2 minutes. Remove from heat.
• Add both cheeses and the salt and pepper to the skillet and mix well.
• Make a horizontal slit through the side of the salmon going about 2 inches across creating a pocket, leaving room at both edges.
• Divide the filling among each piece of salmon.
• Next, in a small bowl combine the bread crumbs, parmesan and oil and sprinkle overtop of the 4 salmon fillets.
• Bake for 10-15 minutes or until the salmon flakes with a fork.