Post by amarante on Nov 2, 2016 11:39:18 GMT -5
BREADED STUFFED PORK CHOPS with Ham and Gruyère
Excerpt From: Amy Thielen - The New Midwestern Table
SERVES 4
I don’t know what’s better, a breaded stuffed pork chop—the rough brown edges, the cheese slowly spilling out like lava—or the sight of someone standing at the stove frying one for you.
I have vivid memories of the breaded pork chops that my mother made, of the warm fragrance they gave to the house, of the tender, rosy meat … but mostly I remember the bone, which was blunt and covered in a delectable brown coat that just called out to be gnawed upon.
My rendition, with the pocket holding double-smoked ham and Gruyère cheese, is kind of like saltimbocca-meets-chicken-cordon-bleu-meets-home.
4 (12- to 14-ounce) bone-in pork rib chops, each 1½ inches thick
Fine sea salt and freshly ground black pepper
1 teaspoon sugar
4 thin slices double-smoked ham
4 slices Gruyère cheese
1 cup all-purpose flour
3 large eggs
1½ cups plain dry bread crumbs
1½ cups panko
4 fresh sage leaves
Canola oil, for frying
Give the pork chops a quick cure for added flavor: Mix together 1 teaspoon salt and the sugar, and sprinkle this over both sides of the chops. Leave them to cure for 30 minutes at room temperature or up to 4 hours in the refrigerator.
Preheat the oven to 350°F.
Blot 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. Stuff each chop with 1 slice of ham and 1 slice of cheese, cut to fit the pocket.
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. Season the bread crumbs with ½ teaspoon each of salt and pepper, and lightly beat the eggs.
Lay 1 sage leaf on each pork chop. 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.
Heat two large skillets over medium-high heat and add enough oil to reach ½ inch up the sides. When hot, add the pork chops and cook until the bottom turns dark golden brown, 3 to 5 minutes. Flip and cook the other side to the same color. 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. Serve hot.
Excerpt From: Amy Thielen - The New Midwestern Table
SERVES 4
I don’t know what’s better, a breaded stuffed pork chop—the rough brown edges, the cheese slowly spilling out like lava—or the sight of someone standing at the stove frying one for you.
I have vivid memories of the breaded pork chops that my mother made, of the warm fragrance they gave to the house, of the tender, rosy meat … but mostly I remember the bone, which was blunt and covered in a delectable brown coat that just called out to be gnawed upon.
My rendition, with the pocket holding double-smoked ham and Gruyère cheese, is kind of like saltimbocca-meets-chicken-cordon-bleu-meets-home.
4 (12- to 14-ounce) bone-in pork rib chops, each 1½ inches thick
Fine sea salt and freshly ground black pepper
1 teaspoon sugar
4 thin slices double-smoked ham
4 slices Gruyère cheese
1 cup all-purpose flour
3 large eggs
1½ cups plain dry bread crumbs
1½ cups panko
4 fresh sage leaves
Canola oil, for frying
Give the pork chops a quick cure for added flavor: Mix together 1 teaspoon salt and the sugar, and sprinkle this over both sides of the chops. Leave them to cure for 30 minutes at room temperature or up to 4 hours in the refrigerator.
Preheat the oven to 350°F.
Blot 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. Stuff each chop with 1 slice of ham and 1 slice of cheese, cut to fit the pocket.
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. Season the bread crumbs with ½ teaspoon each of salt and pepper, and lightly beat the eggs.
Lay 1 sage leaf on each pork chop. 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.
Heat two large skillets over medium-high heat and add enough oil to reach ½ inch up the sides. When hot, add the pork chops and cook until the bottom turns dark golden brown, 3 to 5 minutes. Flip and cook the other side to the same color. 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. Serve hot.