November 8, 2010
After a long day of crunching numbers, I needed a little creativity in my life. So I decided to see what I could come up with these wonderful pork chops we get from our wonderful man, Pete at www.PersonalGourmetFoods.com. Tonight recipe was created as I was going along. I wanted to play with new flavors, new textures and, well, I wanted something different. So with no recipe in hand, the canvas of what dinner was going to be unraveled before my eyes.
Tonight’s November 8, 2010 dinner:
Pork Chops with Dried Cranberries, Mushrooms and Chestnut Stuffing
Cranberries Jasmine Rice
PORK CHOPS WITH DRIED CRANBERRIES, MUSHROOMS AND CHESTNUT STUFFFING
4 bone in pork chops (8oz each)
1 whole shallot finely sliced and chopped
2 tablespoons unsalted butter
½ cup dried cranberries
½ cup vacuumed sealed chestnuts chopped
¼ apples peeled, seeded and chopped
8 Crimini mushrooms, stalk removed, sliced and chopped
1 whole pomegranate, squeezing the juices and the grains out
2 tablespoons Sweet Sherry wine
1 teaspoon finely chopped parsley
Salt and pepper
1 tablespoon olive oil
1 cup low sodium chicken stock
In a large skillet melt over high heat 2 tablespoons of butter and add the shallots, dried cranberries, chestnuts, apples, mushrooms, ½ the juice of the pomegranate and grains, parsley and Sherry wine. Sautee all the ingredients for 5 to 8 minutes until soft. Season with salt and pepper to taste.
Preheat oven at 300°. Cut a 2 inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoon of cranberries-chestnut stuffing. Press to flatten. Season with salt and pepper. In a large skillet heat the olive oil over high heat. Sear chops until browned, 3 to 4 minutes per side. Add ½ cup stock. Reduce heat to low; simmer covered until cooked through¸6 to 8 minutes. Transfer the pork chops into a plate and place in the oven to keep warm. Add the remaining ½ cup stock to skillet and ½ of the pomegranate juice and grains. Raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Strain the sauce through a fine sieve, and drizzle over pork.
CRANBERRIES JASMINE RICE
1 cup uncooked rice
2 cups water
½ teaspoon salt
2 to 3 tablespoons butter
¼ cup dried cranberries
Combine rice, salt and water in a medium saucepan. Bring to a boil, stir once. Cover with tight fitting lid, reduce heat and simmer 10 minutes. Stir and add the cranberries, cover again and simmer for another 10 minutes.
Remove from heat, add the butter, mix and let stand, 5 to 7 minutes.