![]() ![]() Cut a pocket in each pork chop fill with stuffing. Add croutons, milk, parsley, paprika, salt and pepper. ![]() Transfer to the oven, and cook, uncovered for 10 minutes or until pork reaches an internal temperature of 155F. Directions In a skillet, saute celery and onion in 1 tablespoon butter until tender. Stir in balsamic vinegar, Italian seasoning, sugar and salt. Add olive oil or neutral oil to the hot skillet. Heat a heavy skillet like cast iron or stainless steel over medium-high heat. Add diced tomatoes, and stir to loosen the brown bits at the bottom of the pan. Season them all over with salt and pepper or salt and pepper mixed with a blend of spices. Add garlic and cook for another 30 seconds. Add onions and cook for 2-3 minutes until golden. Reduce heat to low and add remaining tablespoon of oil. ![]() Season with salt and pepper on both sides and set aside. Sear pork for 2-3 minutes per side until a golden crust forms you may need to do this in two batches. Slice lengthwise into each pork chop to create a slit or pocket in the meat. Heat a large oven-proof braiser or saute dish over medium heat.Fold the top of pork over and secure with a toothpick I find threading it like a needle through both sides of the pork helps and allows the pork to stay closed and sear properly.On the bottom half of each pork chop, arrange 4 pieces of asparagus and fold the top over. Spread pesto evenly on the inside of the pork chops that you have just cut open.Season with 1/2 tsp salt and freshly cracked pepper. ![]() I used salt, pepper, and an Italian seasoning blend to season the meat. To rub over the outside of the pork and coat the skillet for searing. Remember, thicker chops are easier to cut and stuff, so look for ones about 1 to 1½-inches thick.
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