BONE IN LOIN PORK CHOPS RECIPES

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STUFFED DOUBLE-CUT PORK LOIN CHOPS RECIPE - FOOD NETWORK



Stuffed Double-Cut Pork Loin Chops Recipe - Food Network image

Provided by Guy Fieri

Total Time 3 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 29

4 bone-in, double-cut loin chops (3 to 4 pounds total)
5 cups water
1/4 cup kosher salt
1 tablespoon fresh cracked black pepper
3 tablespoons Dijon mustard
1 tablespoon dried sage
1 tablespoon granulated garlic
2 tablespoons olive oil
1 tablespoon butter
1/2 cup diced pancetta
6 cups cremini mushrooms, very thinly sliced
Salt and fresh cracked black pepper
1/4 cup minced shallots
1 teaspoon minced fresh sage leaves
1/2 cup shredded fontina cheese
1 teaspoon Italian seasoning
1 teaspoon fresh cracked black pepper
3/4 cup panko breadcrumbs
1/2 cup flour
2 eggs
2 tablespoons olive oil
1/4 cup bacon fat
1/4 cup minced shallots
1 cup chicken stock
2 tablespoons whole grain Dijon mustard
2 tablespoons plain yogurt
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1 tablespoon chopped Italian flat-leaf parsley, for garnish

Steps:

  • For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
  • For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
  • Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
  • Preheat the oven to 350 degrees F.
  • For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
  • Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
  • In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
  • For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
  • Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.

STUFFED DOUBLE-CUT PORK LOIN CHOPS RECIPE - FOOD NETWORK



Stuffed Double-Cut Pork Loin Chops Recipe - Food Network image

Provided by Guy Fieri

Total Time 3 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 29

4 bone-in, double-cut loin chops (3 to 4 pounds total)
5 cups water
1/4 cup kosher salt
1 tablespoon fresh cracked black pepper
3 tablespoons Dijon mustard
1 tablespoon dried sage
1 tablespoon granulated garlic
2 tablespoons olive oil
1 tablespoon butter
1/2 cup diced pancetta
6 cups cremini mushrooms, very thinly sliced
Salt and fresh cracked black pepper
1/4 cup minced shallots
1 teaspoon minced fresh sage leaves
1/2 cup shredded fontina cheese
1 teaspoon Italian seasoning
1 teaspoon fresh cracked black pepper
3/4 cup panko breadcrumbs
1/2 cup flour
2 eggs
2 tablespoons olive oil
1/4 cup bacon fat
1/4 cup minced shallots
1 cup chicken stock
2 tablespoons whole grain Dijon mustard
2 tablespoons plain yogurt
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1 tablespoon chopped Italian flat-leaf parsley, for garnish

Steps:

  • For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
  • For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
  • Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
  • Preheat the oven to 350 degrees F.
  • For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
  • Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
  • In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
  • For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
  • Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.

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STUFFED DOUBLE-CUT PORK LOIN CHOPS RECIPE - FOOD NETWORK
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See details


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