Stuffed Pork Chop with Three-Onion Cherry Jam and Buttered Green Beans
Stuffed Pork Chop with Three-Onion Cherry Jam and Buttered Green Beans is a gluten free main course. One portion of this dish contains roughly 38g of protein, 46g of fat, and a total of 841 calories. This recipe serves 4. Head to the store and pick up stems thyme, vegetable oil, granny smith apples, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
1
Special equipment: Toothpicks
Equipment you will use
Toothpicks
2
Preheat a grill pan or a cast iron pan over high heat. Preheat the oven to 400 degrees F.
Equipment you will use
Grill Pan
Oven
Frying Pan
3
Rub the pork chops with vegetable oil and then season liberally with salt and pepper. In the hot pan, sear the pork on both sides until there is a golden brown crust or good sear marks from the grill.
Ingredients you will need
Salt And Pepper
Vegetable Oil
Pork Chops
Crust
Pork
Dry Seasoning Rub
Equipment you will use
Grill
Frying Pan
4
Remove the pan from the heat.
Equipment you will use
Frying Pan
5
In a small mixing bowl, combine the apples, Roquefort blue cheese, jalapeno peppers, and chives. Taste the mixture and season with salt, and pepper, to taste.
Ingredients you will need
Jalapeno Pepper
Blue Cheese
Roquefort Cheese
Apple
Chives
Pepper
Salt
Equipment you will use
Mixing Bowl
6
Lay the pork chops on a cutting board with the meaty side facing you. Using a paring knife cut a pocket into the pork, about 3/4 of the way through and work it open gently with your finger to make a pocket. Dividing the stuffing evenly among the chops, stuff the pocket with the stuffing and put a toothpick through the opening to help keep the stuffing inside the pork.
Ingredients you will need
Pork Chops
Stuffing
Pork
Equipment you will use
Cutting Board
Toothpicks
Knife
7
Bake the pork in the oven for about 20 minutes, until the internal temperature is 125 degrees F.
Ingredients you will need
Pork
Equipment you will use
Oven
8
Remove from the oven and hold covered loosely with foil to let carry over to 135 degrees F internal temperature.
Equipment you will use
Aluminum Foil
Oven
9
Meanwhile, in a large saute pan, combine the butter, shallots, and garlic. Turn on the heat to medium-high. Cook until the butter starts to turn brown.
Ingredients you will need
Shallot
Butter
Garlic
Equipment you will use
Frying Pan
10
Add the blanched beans and toss until heated all the way through. Season the beans with salt, and pepper, to taste.
Ingredients you will need
Pepper
Beans
Salt
11
On each plate, make a pile of beans, put the pork chop on top of the beans and top the chop with a good spoonful of the onion jam.
Ingredients you will need
Pork Chops
Beans
Onion
Jam
1
In a large saucepan, over medium heat, heat the oil.
Ingredients you will need
Cooking Oil
Equipment you will use
Sauce Pan
2
Add the yellow onion, red onion, and shallots to the pan and stir well. Season the onions with salt, and pepper, to taste.
Ingredients you will need
Onion
Red Onion
Shallot
Pepper
Salt
Equipment you will use
Frying Pan
3
When the onions have cooked down and they are deepening in color, deglaze the pan with the red wine.
Ingredients you will need
Red Wine
Onion
Equipment you will use
Frying Pan
4
Let the wine cook until reduced and absorbed by the onions. Cook the onions for about 5 minutes more, then add the cherry juice and red wine vinegar. Reduce the heat to medium-low heat, and let cook at a slow simmer.
Ingredients you will need
Red Wine Vinegar
Cherry Juice
Onion
Wine
5
Add the thyme, rosemary, and bay leaf.
Ingredients you will need
Bay Leaves
Rosemary
Thyme
6
Let the onions cook down until they start taking on a soft texture and the liquid is reduced and absorbed by the onions. Stir in 2 tablespoons brown sugar and honey. Cook, stirring occasionally until the liquid has reduced and the onions have absorbed most of the liquid, about 8 to 10 minutes. Taste the mixture and add more sugar if it is too tart. Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool. It should be thick and not runny. If it is too runny, simmer the mixture longer until more liquid is cooked out.
Pork Chops can be paired with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Stonestreet Estate Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.