During my restaurant days, I would always look for different ways to prepare pork. One of my favorites and my customers favorites was a stuffed pork chop. I was listening to a friend talk about stuffed pork chops one day and thought it sounded like a good idea. Never having seen a stuffed pork chop before I didn’t have anything to go on, so I came up with this combination. Now its not rocket science, and its not like I reinvented the wheel, but their was something magical about a stuffed pork chop…….especially when it filled the plate!
I like working with bone in chops, they just seem to have more flavor and it does help with the presentation.
You start by trimming away the fat from the outer edge of the chop, then split the meat in half to the bone.
Next take the chop and stand it up with the meat to the sides like flaps. Pound each flap thin to make the chop bigger. Now your stuffing can be whatever you like, I always started with a bread base, sauteed celery, onions and sweet sausage (taken out of the skin and cooked like ground meat). The stuffing can be whatever you want it to be, I like spinach or broccoli rabe in mine too, be creative!
This gives you and idea of what it looks like pounded out and stuffed.
Set up a breading station, anything getting bread crumbs starts out the same
first dredge the chop in flour seasoned with salt and pepper (your last chance to season the meat)
next it goes in an egg wash (eggs beaten with either milk or water to thin it out some)
then into the seasoned bread crumbs, I used progresso but feel free to season your own!
Get your pan nice and hot, add some olive oil to the pan and saute both sides of the chop until you have some good color. Now here is the real beauty of a dish like this. You can make this up in the morning, refrigerate it and finish cooking it at dinner time. It’s great for a dinner party, and is certainly a crowd pleaser, and makes a great presentation.
I love to serve this chop with a Mushroom Marsala wine sauce. Now here’s the secret to a good Marsala. My first choice is always Pellegrino, its more expensive but the flavor is amazing. If you can’t find Pellegrino, and the choice is between sweet or dry, but the sweet!! Trust me on this one, everyone will tell you to use dry, but the flavor will be better with sweet, and its not really sweet, so don’t be worried it will affect the flavor. Thank Mama Jeanette for that lesson!
Marsala Wine Sauce
To make a good Marsala sauce, start with mushrooms sauteed in olive oil (8 oz pack sliced)
then add your Marsala wine and allow the alcohol to burn off. (good ½ cup Marsala)
add in chicken stock and allow to reduce. (1 cup stock)
when the sauce has reduced by about half, add in about an ounce of heavy cream or Greek Yogurt
this will change the color and help the texture of the sauce.
if your sauce is still too thin, take a piece of butter , roll it in flour and add it to the sauce. This is a beurre manie, sort of a quick roux. This will help thicken your sauce.
Serve the chop with your choice of sides and sit back and wait for the rave reviews!!
Ask Chef Dennis
the questions do always seem to come back to foodbuzz! This week I had a few questions about submitting your post and pictures, so lets talk about that a bit. It seems like we are getting bombarded with so many items in our inbox, and it feels someday like its getting out of hand. One of the reasons is from submitting too many images…Now perhaps I don’t understand so if there is a reason, please enlighten me, but I can’t quite figure out why anyone would submit more than 2 images. I almost never share the image, when I post. That was a question this week, the person didn’t want to add to anyones inbox, they were afraid since the blog post and image come up as two separate items in their activity that both would be sent. Fear not, if you only share your blog post, only one item is sent to your friends inbox! Now that being said, unless you really have another great image that you think the Foodbuzz Gods will smile upon, do not, let me repeat myself, do not submit so many images!!!!!!! If there is a good reason, please someone let me know! I don’t want to offend anyone, so if you feel you must submit all of your images, just please do not share them with us, I know I just delete, usually along with the post…….sigh.
since we are talking about images, lets move on to that subject. I was asked about storing images. I use a portable hard drive to store mine on, once their downloaded and edited, I transfer them to my portable hard drive. There are online sites you can use as well, but I just don’t have the extra time to upload that many images…..I do shoot a lot, and have separation anxiety, so I almost never discard them.
But thats just my personal choice, but what ever you do, save them somewhere besides your computers hard drive, you don’t want to lose them all if your computer goes crazy!
Toni from Boulder Locavore sent me this link from The Food in my Beard on how to build your own soft box. Its a different approach to building one so check it out!
Toni also shared another photo site with us Tasteologie, another food porn site to send your images to.
It looks like Food Gawker and Taste Spotting are getting some competition! Make sure you check it out, and don’t forget dishfolio too!
We need to support these new photo sites if we want them to stay around!
One last question was about submitting images to TS, because of the size requirement. 250 x 250, I have to admit I have troubles with this. I have decided to change the way I shoot and leave more room to crop a square picture. If anyone can offer any insights on this, please share them and I will post it next week.
As for FG, its just a image size thing so keep your images under 500k. Again, any helpful hints or suggestions that would make submitting images easier, would be greatly appreciated and passed on!
I want to touch on this subject, because of an email that I received from Mariko at The Little Foodie she sent me a website that seems to be stealing our content, please check it out and see if your work is there. They had actually taken last weeks guest post by Veronica, it’s on http://eastwestbakery.com/lemon-bars/ Be careful with sites like this it may be just trying to lure us in, to place bugs or viruses in our system!! Make sure your anti virus is working and up to date! Now that brings me to the point of content stealing, we all work very hard doing what we do, so please take the steps to protect your work.
It’s very easy to copyright your work, go to My Free Copyright and they will walk you through the process. You can also check to see if anyone has used your work by going to Copyscape, they have a free version you can use. You can always use google alert to notify you also, that will send you notices for what ever you set it up for, and its free!
In addition you should have a copyright statement at the bottom of your blog, check the bottom of my blog for an example. This way you will have done everything you can do to let everyone know its not cool to steal your content!! For more information please check out this great article by The Baking Barrister, to learn more about copyright infringement and your rights!
Well friends, that’s about it for this edition of Ask Chef Dennis. Please email your questions to me, or if you have something to share that will help our community please do so, I will be happy to give you credit and a shout out. Remember my friends, were all in this together. Thanks for stopping by and until next time.
Share Your Knowledge- Together We Are Stronger