Stuffed Pork Chop
A decadent meal
This Pork Chop is exceptional, stuffed with a mixture of herbs, mushrooms, pistachios and breadcrumbs, it’s reminiscent of Thanksgiving stuffing in the best possible way. Serve with your favourite comfort side, a perfectly paired wine and then drizzle with pan sauce for a decadent meal.
Compliments of Executive Chef Trevor Gleave from Zees Grill at The Shaw Club.
Wine pairing curtesy of Food & Beverage Manager Kara Rochon from The Shaw Club.
Ingredients
Serves 6
Ingredients:
2 tsp Butter
1/2 cup Sliced and washed leeks (very loosely packed)
1/2 cup Mushrooms, chopped
Leaves from 1 small sprig of thyme
1 clove Garlic
1/3 cup Unseasoned bread cut into cubes (no crust)
3 tbsp Chopped pistachios
2 tsp Chopped fresh parsley
2-3 tbsp Chicken broth (and more if you want to make a pan sauce)
2 Pork chops, butterflied or with deep pockets cut into them, pounded if very thick
2 tsp Olive oil
Method
- To make the stuffing, heat the butter in a pan over medium heat until melted, and then add the leeks, mushrooms, and thyme.
- Add a little salt and pepper and cook until the moisture from the mushrooms has cooked off and evaporated.
- Stir in the garlic and cook about 40 seconds, or until fragrant. Place the mixture into a medium bowl.
- Add the bread cubes, pistachios and parsley to the bowl, tossing to combine. Add a little chicken broth just to moisten the bread.
- Season the pork chops with salt and pepper.
- Stuff each pork chop with half the bread mixture (if necessary, secure with a toothpick or twine).
- Heat the oil in an oven-proof pan. Once hot, add the chops and brown on both sides (just one to two minutes).
- Place the pan in the preheated oven and bake until pork chops are cooked through, about 10 minutes or a little more, depending on thickness.
- If you want, make a pan sauce by adding some chicken stock to the pan once you’ve removed the pork chops, and reduce over medium-high heat, seasoning to taste.
- You can start with a roux (or stir in a corn starch slurry) if you’d like a thicker pan sauce.
Wine Pairing: 2019 Adamo Redhead Pinot Noir
Wine pairing curtesy of Food & Beverage Manager Kara Rochon from The Shaw Club.
The 2019 Adamo Redhead Pinot Noir will pair really well with the stuffed pork chop. This wine is a light to medium bodied red that has fruit notes of cherry and red currants, along with earthiness and a lingering finish. This pinot noir pairs nicely with pork, the earthiness of the wine will pair well with the mushrooms in the stuffing.