PROSCIUTTO STUFFING RECIPES

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STUFFING-STUFFED PORK CHOPS RECIPE: HOW TO MAKE IT



Stuffing-Stuffed Pork Chops Recipe: How to Make It image

You’ll want to make stuffing more often once you try these savory, elegant chops. Just a few ingredients give them such fabulous flavor! —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 9

4 bone-in pork loin chops (8 ounces each)
2 cups cooked stuffing
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/2 cup white wine or chicken broth
2 tablespoons all-purpose flour
3/4 cup chicken broth

Steps:

  • Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

PROSCIUTTO-WRAPPED PORK LOIN RECIPE | GEOFFREY ZAKARIAN ...



Prosciutto-Wrapped Pork Loin Recipe | Geoffrey Zakarian ... 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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STUFFING-STUFFED PORK CHOPS RECIPE: HOW TO MAKE IT
You’ll want to make stuffing more often once you try these savory, elegant chops. Just a few ingredients give them such fabulous flavor! —Taste of Home Test Kitchen
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Reviews 4.8
Total Time 55 minutes
Category Dinner
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  • Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.
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