How to make it

  • 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. (or almost thru if boneless)
  • 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 cheese.
  • Reserve the extra pancetta for service.
  • For the chops:
  • 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.
  • *On the show it looked like Guy threaded wooden grill skewers through his chops, I crisscrossed toothpicks*
  • 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.
  • Cover and cook on low about 30 minutes
  • For the sauce:
  • Reomove the chops to a plate and tent with foil
  • 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 toothpicks from the chops and serve, spooning sauce over. Garnish with flat leaf parsley if desired.

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