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CHEF'S CORNER

 
Pan Seared Pork Chops Stuffed with Roasted Vegetables
in a Light Tomato Sauce
By: Aham Amachi

 

If you like pork, especially pork chops, I think you will enjoy this month's recipe. The flavors of the pork, roasted vegetables, the two cheeses, and the tomato sauce complement each other very well. If you wanted to add a starch a flavored mashed potato (i.e. roasted garlic, chives or a roasted shallot) or an herbed risotto would go nicely with this dish.
 


Pan Seared Pork Chops Stuffed with Roasted Vegetables
in a Light Tomato Sauce

 
Ingredients:
  • 4 10ounce pork chops(bone in if possible)

  • 8 fluid ounces blended oil

  • Salt and pepper

  •  
    For Pork filling:
  • 1 large eggplant skinned and cut
        into 1" cubes

  • 5 yellow squash cut into 1" cubes

  • 3 zucchini cut into 1" cubes

  • 1lb button mushrooms 1/4'd

  • 3 red bell peppers large diced 1"x 1"

  • 1pt ricotta cheese

  • 8 ounces provolone cheese small dice

  •  
    For Tomato sauce:
  • 2 medium onions small dice

  • 5 cloves garlic minced

  • 1 14 ounce can crushed tomatoes

  • 1 10 ounce can tomato puree

  • 1 bunch basil minced

  • 2 sprigs rosemary minced

  • 1 bunch thyme minced

  • 3 cups red wine optional

  • 1/4 cup cider vinegar

  •  
    Preparation: Roasted vegetables
     
    1) Pre heat oven to 300°
     
    2) Place the vegetables on a medium mixing bowl. Season with salt and pepper and add 4 fluid ounces of the blended oil to the bowl and gently toss the vegetables until completely coated.
     
    3) On a medium sized baking sheet pan placed the seasoned vegetables in a single layer.
     
    4) Place the sheet pan in the oven and roast the vegetables until they become tender.
     
    5) Remove sheet pan from the oven and place in a large mixing bowl.
     
    6) Add the ricotta cheese and the provolone. Gently combine the vegetables with the cheeses. Cover the mixture and refrigerate until you are ready to use.
     
    Preparation: Tomato sauce
     
    1) Place medium sauce pan over medium high heat.
     
    2) Add 1 tablespoon of the blended oil to the sauce pan.
     
    3) Begin to sweat the onions until the start to become translucent and then add the garlic and let them sweat for another minute and a half.
     
    4) Deglaze the pan with the red wine and the cider vinegar.
     
    5) Add the tomato puree, the crushed tomato and the herbs to the pan.
     
    6) While stirring occasionally bring the pan to slight boil and then reduce the heat and bring to a low simmer. Continue to stir occasionally.
     
    7) Let the sauce simmer for a half hour to forty five minutes.
     
    8) If the sauce seems too thick add a little water to thin it out a bit.
     
    9) Season with salt and pepper to taste and remove from the heat and let the sauce cool a bit.
     
    10) Puree the slightly cooled sauce in a blender until smooth.
     
    11) Set the sauce aside until ready to serve.
     
    Preparation: Stuffing the pork
     
    1) Bring the stuffing out of the refrigerator and let warm to room temperature.
     
    2) On a clean cutting board place the pork chops down with the bone side facing away from you.
     
    3) With a sharp boning knife or paring knife make an incision about 1/3rd of the way through the side of the chop.
     
    4) Using a tablespoon fill the chop with the stuffing.
     
    5) Once the chop is filled season both sides with salt and pepper. Set the chop on a sheet tray until you are ready to sear.
     
    6) Repeat steps 2-5 for the remaining chops.
     
    Preparation:
     
    1) Preheat large sauté pan over medium high to high heat.
     
    2) Preheat oven to 350°
     
    3) In a medium sauce pan heat the tomato sauce.
     
    4) Add 3 teaspoons of blended oil to the sauté pan.
     
    5) Place the pork chops into the sauté pan and let sear for 2 minutes or until the side has begun to caramelize. Turn the chop and sear the other side.
     
    6) Add a cup and a half of tomato sauce to the sauté pan and reduce the heat.
     
    7) If the sauté pan is oven safe then place it in the oven. If not transfer the chops to a baking dish and place in oven.
     
    8) Remove the chops from the oven after about 20 minutes to half an hour.
     
    9) Plate the chops and drizzle the remaining sauce around the chops.
     
    10) ENJOY!!!
     
     
     
    Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
     
     
     
     

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