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Grilled Stuffed Pork Chops With Caramelized Roasted Root Vegetables Recipe

Ingredients

How to make it

  • Pork Chops:
  • In a plastic container put the salt, sugar, peppercorns, apple cider vinegar and apple cider. Add pork chops and just enough water to cover them - stir to dissolve. Refrigerate for 2 hours.
  • Remove chops from container and pat dry with paper towels. Cut horizontal pockets in each pork chop for stuffing.
  • Combine stuffing ingredients and fill each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.
  • Roasted Root Vegetables:
  • Preheat the oven to 400°f.
  • In a large bowl, toss the root vegetables together with the olive oil and thyme. Season with salt and pepper.
  • Arrange the root vegetables in a single layer on a baking sheet and dot with the butter. Roast for 30 minutes, stir, and continue roasting for another 25 to 30 minutes, or until the vegetables are tender and golden.
  • To plate:
  • Place a mound of vegetables in center of plate, top with pork chop cut in half on a diagonal (I also squirted an apple cider reduction I had leftover from a catering gig, as shown in photo)

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The Cook

luisascatering Burlingame, CA

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