Usually my cooking adventures are completed with the help of Rehab Girl, but since we are taking a couple of weeks off for the summer Mr. G, has offered his help with the items requiring the stove. Of course he was unaware that photos are required for each step - so while I went off to find the camera, he thought he would get things going and stuff the pork chops. So I apologize for no photo of the actual stuffing process. He promises to not start the process without camera next time...
2 thick stuffing pork chops (2-3 inches thick)
1/4 Cup Gruyère Cheese (you can use 2 slices per chop)
a small handful of pine nuts chopped coarsely
2 slices of cooked ham
Italian parsley small bunch chopped
2 strips of bacon (uncooked)
2 tbsp. melted butter
Start with the ham slices, add cheese on top, followed by pine nuts and a sprinkling of chopped parsley. Roll together to form a roll. Using a sharp cook’s knife make an incision into the side of the meat, so that you can flap the pork chop open like a book, (think of the bone as the spine of the book). Take the ham roll and place it inside the "open book" you created - close the meat flap, securing with a small wooden skewer or toothpicks. Wrap the stuffed and closed chop with a bacon strip. Brush with melted butter and sprinkle with a little of the chopped parsley. They will look similar to the above photo. Set aside. Pre-heat oven to 350 degrees.
For the side dish, we decided on steamed broccoli and a blend of whole grain brown rice (we used Lundberg Jubilee - it's gluten free). Cook rice according to package directions - cooking time for ours 50 minutes.
Once rice is cooking, add some butter to a skillet and brown the outside of pork chops. Then place pork chops in oven proof baking dish. Place in pre-heated oven for 35-45 minutes. The cheese may start to melt out... don't worry, you can spoon it onto the pork chops after. Remove pork chops from oven and let stand 10 minutes.
My contribution to the dinner was salad and olive bread with olive oil and balsamic dipping oil.
3 small ripe red tomatoes
3 mini English cucumbers
oregano, salt, pepper, evoo, balsamic vinegar - to taste
Cubed feta cheese
Slice tomato, cucumber sprinkle with seasoning spices and add olive oil and a sprinkle of balsamic vinegar. Blend ingredients together - I find your hands work best. After blending add cubed feta cheese and very lightly blend again.
Dipping Oil Ingredients:
1/4 C- 1/2 C Extra virgin Olive Oil (depending on how much oil you want to make)
5 TBsp. oregano, pinch of salt and pepper to taste
couple dribbles of balsamic vinegar (I used Acetaia San Giacomo)
1 loaf of Olive bread
Mix dry ingredients in a small dipping container. Pour enough olive oil to cover. Check out the heart in the oil, I could not have predicted that .. but it just happened... add a couple drizzles of balsamic vinegar.
Place olive bread on a cutting board - with dipping oil. Serve with a bottle of Chianti. We selected Castellani 2007 Riserva from our wine selection.
When you cut into pork chop .. the cheese will melt out.... yum!
Who cooks dinner at your home?
ALL IMAGES MR.G.
For more fabulous dishes visiting these ladies...