PORK LOIN CENTER CUT RECIPE RECIPES

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STUFFED DOUBLE-CUT PORK LOIN CHOPS RECIPE - FOOD NETWORK



Stuffed Double-Cut Pork Loin Chops Recipe - Food Network image

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

4 bone-in, double-cut loin chops (3 to 4 pounds total)
5 cups water
1/4 cup kosher salt
1 tablespoon fresh cracked black pepper
3 tablespoons Dijon mustard
1 tablespoon dried sage
1 tablespoon granulated garlic
2 tablespoons olive oil
1 tablespoon butter
1/2 cup diced pancetta
6 cups cremini mushrooms, very thinly sliced
Salt and fresh cracked black pepper
1/4 cup minced shallots
1 teaspoon minced fresh sage leaves
1/2 cup shredded fontina cheese
1 teaspoon Italian seasoning
1 teaspoon fresh cracked black pepper
3/4 cup panko breadcrumbs
1/2 cup flour
2 eggs
2 tablespoons olive oil
1/4 cup bacon fat
1/4 cup minced shallots
1 cup chicken stock
2 tablespoons whole grain Dijon mustard
2 tablespoons plain yogurt
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1 tablespoon chopped Italian flat-leaf parsley, for garnish

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.

PROSCIUTTO-WRAPPED PORK LOIN RECIPE | GEOFFREY ZAKARIAN | FO…



Prosciutto-Wrapped Pork Loin Recipe | Geoffrey Zakarian | Fo… image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 2 hours 20 minutes

Cook Time 25 minutes

Yield 6 to 10 servings

Number Of Ingredients 18

1/2 cup fresh parsley
1/4 cup fresh sage leaves 
1 tablespoon Dijon mustard 
1/2 shallot, coarsely chopped 
2 tablespoons extra-virgin olive oil 
Kosher salt and freshly cracked black pepper 
1 pork loin (3 to 5 pounds)
12 slices prosciutto 
1/2 cup packed brown sugar 
1/2 cup maple syrup 
2 tablespoons spicy BBQ sauce 
2 star anise pods 
1 cinnamon stick 
Zest of 1 orange 
1/2 jalapeño pepper, seeded
4 tablespoons (1/2 stick) unsalted butter 
3 cloves garlic
2 to 3 sprigs fresh rosemary

Steps:

  • Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
  • Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
  • In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
  • When you're ready to roast the pork, preheat the oven to 425 degrees F.
  • Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
  • Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.

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PAN-FRIED BREADED PORK CHOPS RECIPE - NYT COOKING
Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.
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PROSCIUTTO-WRAPPED PORK LOIN RECIPE | GEOFFREY ZAKARIAN | FO…
From foodnetwork.com
Reviews 4.9
Total Time 2 hours 20 minutes
Category main-dish
  • Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.
See details


PAN-FRIED BREADED PORK CHOPS RECIPE - NYT COOKING
Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
  • Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.
See details


PAN-FRIED BREADED PORK CHOPS RECIPE - NYT COOKING
Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
  • Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.
See details


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