Shiitake Macadamia Nut Stuffed Pork Chops Food

TCHOUP CHOP MACADAMIA NUT PIE WITH VANILLA BEAN ICE CREAM AND NOCELLO WHIPPED CREAM

Steps:

• Preheat the oven to 425 degrees F.
• On a lightly floured surface, roll out the dough to a circle about 12-inches in diameter. Transfer to a 10-inch pie pan, trim any excess, and decoratively flute the edges. Refrigerate until ready to use.
• In a large bowl, beat the eggs. Add the remaining ingredients and whisk to combine.
• Evenly spread the nuts across the bottom of the pie shell. Pour the filling over the nuts and place in the preheated oven. Lower the temperature to 325 degrees F and bake for 30 minutes. Turn the pie one-half turn and bake until set and golden, 10 to 15 minutes.
• Place on a wire rack to cool completely.
• Slice and serve with ice cream on the side and whipped cream on top.
• Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
• Whip the cream to soft peaks. Slowly drizzle in the Nocello and whip to firm peaks.

BRAZIL NUT CRUSTED PORK CHOPS

Steps:

• Wipe the pork chops with a damp paper towel and pat them dry. Place the remaining ingredients in a plastic bag, add the pork chops and shake well. Heat half of the oil in a heavy cast iron skillet, place the pork chops in the skillet and cook over medium heat for 2 to 3 minutes on each side. Serve hot.

STUFFED PORK CHOPS

Steps:

• Preheat the oven to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
• To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
• Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.
• Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
• Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.

SHIITAKE AND MACADAMIA NUT STUFFED PORK CHOPS

Steps:

• 1. For the stuffing: In a saucepan, saute garlic, onion, and shiitake mushrooms in butter. Add panko flakes and mix well. Season with thyme, salt and pepper. Fold in macadamia nuts. Set aside and cool before stuffing pork chops.
• 2. Preheat the oven to 350°F.
• 3. Season pork chops with creole seasoning. Massage pork chops with minced fresh garlic and stuff in pockets. Stuff each pork chops tightly with 1/2 cup of stuffing. In an ovenproof sauté pan, brown pork chops in a little olive oil until nicely browned on both sides. Place the pan in the oven and roast until the chops are cooked through and an instant-read thermometer registers 160 °F, about 15 minutes.
• 4. Remove chops from the oven. Place the chops on a platter and set aside. Place the pan on the burner. In the same pan used to brown pork chops, add 3 tablespoons of butter and olive oil and heat. Add the garlic and shiitake mushrooms and sauté until mushrooms are wilted, about 4 minutes. Add heavy cream, soy sauce, salt and pepper.
• 5. In another sauté pan, add the remaining 1 tablespoon of butter. Add the bok choy and onions and toss until just wilted. Season with salt and pepper. Divide the mixture among 4 plates. Top each mound with 1 pork chop. Ladle sauce over chops and serve.

STUFFED PORK CHOPS IN MUSHROOM CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Cut a pocket in each pork chop by slicing the meat in half almost to the bone; pound lightly, with a kitchen mallet, on both sides to elongate pockets.
• Lightly season inside of pockets with salt and pepper; stuff with mozzarella cheese and fresh basil leaves.
• Secure pocket with wooden toothpicks, then pound edge to close edge.
• Heat a skillet over medium high heat; add oil and butter, then brown chops on both sides.
• Remove chops to a baking dish.
• Reduce heat to medium low and cook onions and mushrooms for 3 to 5 minutes; season with salt and pepper.
• Stir in wine, broth and cream; cook 1 minute.
• Pour mushroom cream sauce over chops and place in oven for 30 minutes.

PORK CHOPS WITH SHIITAKE MUSHROOMS

Steps:

• Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
• Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
• When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
• Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
• Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.