![]() ![]() Lisa Abraham can be reached at 33 or at Find me on Facebook, follow me on Twitter or visit my blog at /blogs/lisa. Transfer the chops to a baking sheet fitted with a rack, and bake until the chops feel firm when pressed and a bit of cheese is beginning to escape from the pockets, about 5 minutes. Flip and cook the other side to the same color. When hot, add the pork chops and cook until the bottom turns dark golden brown, 3 to 5 minutes. Heat two large skillets over medium-high heat and add enough oil to reach one-half inch up the sides. Carefully coat one chop at a time with flour, shaking off any excess dip it into the egg, covering the surface and letting the excess drip off and then bury it in the bread crumbs, gently patting to make them adhere. Season the bread crumbs with one-half teaspoon each of salt and pepper, and lightly beat the eggs. Prepare three shallow bowls for breading the chops: fill one with the flour, one with the eggs, and one with the bread crumbs and panko. Stuff each chop with 1 slice of ham and 1 slice of cheese, cut to fit the pocket. Leave them to cure for 30 minutes at room temperature or up to 4 hours in the refrigerator.īlot the pork chops dry and cut a pocket into the chops all the way to the bone, and as wide as you can without cutting through to the side, leaving a 2-inch wide opening. Give the pork chops a quick cure for added flavor: Mix together 1 teaspoon salt and the sugar, sprinkle this over both sides of the chops. Thielen, a native of Minnesota, and host of her own Food Network show, Heartland Table, has put together a collection of traditional Midwestern recipes, many with a modern twist.Ĥ (12 to 14-oz.) bone-in pork rib chops, each 1½ inches thickįine sea salt and freshly ground black pepper Firstly, set up three bowlsone with flour seasoned with salt, garlic powder, paprika, and pepper another with beaten eggs and the third with a mixture of Panko and grated Parmesan cheese. The recipe is from her new book, The New Midwestern Table: 200 Heartland Recipes ($35, hardcover, Clarkson Potter). In this recipe by Amy Thielen, the stuffing is ham and cheese, specifically Gruyère. Thick pork chops with a pocket cut into the side for stuffing make hearty, satisfying dinner fare. Stuffed pork chops are old-fashioned fare, and I sometimes wonder if anyone takes the time to make them any more. ![]()
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