STUFFED DOUBLE-CUT PORK LOIN CHOPS RECIPE | GUY FIERI ...
Provided by Guy Fieri
Total Time 3 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
- For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
- Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
- Preheat the oven to 350 degrees F.
- For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
- Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
- In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
- For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
- Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.
CROCK POT PORK LOIN FILET - JUST A PINCH RECIPES
this is always a big hit with company
Provided by Barbara Miller @Barbara_Miller
Categories Pork
Prep Time 20 minutes
Cook Time 8 hours
Yield 4
Number Of Ingredients 9
Steps:
- spray a 6 quart oval crock pot with non stick spray.
- layer the onion in the bottom of the pot.
- place the pork on top of the onion. (this image shows the pork still in the package - just wanted you to see what it looked like in the store, so unwrap it before cooking it ok!)
- toss the potato, mushrooms and carrots around the pork.
- pour the wine over the pork. not over the vegetables.
- sprinkle the powdered gravy mix over the pork. not over the vegetables.
- lay the sliced butter on the dry gravy mix.
- place the peppers between the butter slices.
- cover and cook o low 8 to 10 hours. or on high 4 to 5 hours.
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