Wild Mushroom And Emmentaler Stuffed Pork Chops Marinated French Green Beans Asian Pear Chutney
From luisascatering 15 years ago
- 25 minutes to make
- Serves 4
These pork chops were inspired by a dish I had at Luna Park in San Francisco: "Breaded Pork Cutlet Stuffed with Mushrooms and Swiss Cheese with Mashed Potatoes, String Beans and Pecan Peach Compote"
Ingredients
- For Asian pear Chutney: shopping list
- 2 Asian pears (or Bosc or Bartlett), cored and diced small shopping list
- 1/2 cup fresh cranberries (or sub canned whole berry cranberry sauce if you can't find fresh) shopping list
- 1/2 cup Medjool dates, pitted and coarsely chopped shopping list
- 1/2 cup water (omit if using canned cranberry) shopping list
- 1/2 cup rice wine vinegar shopping list
- 3 tablespoons sugar (or more to taste) shopping list
- 1 tablespoon minced fresh ginger shopping list
- 1 cinnamon stick, broken in half shopping list
- 1/2 teaspoon cloves shopping list
- 1/2 teaspoon ground cayenne pepper shopping list
- kosher salt, to taste shopping list
- Pork Chops: shopping list
- 4 boneless, all natural pork loin chops-1" thick with pockets for stuffing shopping list
- kosher salt, white pepper shopping list
- 2 tablespoons unsalted butter shopping list
- 1 cup canola oil (or light olive oil) shopping list
- Filling: shopping list
- 1 cup shredded Emmentaler swiss cheese (or gruyere if you prefer) shopping list
- 2 tablespoons butter shopping list
- 1 shallot, chopped shopping list
- 2 cups assorted wild mushrooms (or just cremini mushrooms) shopping list
- 3 sprigs fresh thyme leaves shopping list
- kosher salt, white pepper to taste shopping list
- Breading: shopping list
- 1 1/2 cups all purpose flour shopping list
- 2 eggs plus 2 tablespoons water, beaten shopping list
- 1 1/2 cups panko (Japanese bread crumbs) shopping list
- Marinated French Green Beans: shopping list
- 1 pound French green beans, stem end removed shopping list
- 1 shallot, finely sliced shopping list
- 1/4 cup extra virgin olive oil shopping list
- 1 tablespoon champagne vinegar (or white wine vinegar) shopping list
- 2 tablespoons lemon juice shopping list
- 1 tablespoon sugar shopping list
- 1 teaspoon lemon zest shopping list
- 1 teaspoon Dijon mustard shopping list
- 2 tablespoons fresh tarragon, chopped shopping list
- kosher salt to taste shopping list
How to make it
- Chutney: Combine all ingredients in a saucepan over medium heat. Cook for 20 minutes, stirring frequently, to blend flavors. Remove from the heat, cool and remove cinnamon stick.
- Stuffed Pork Chops: Preheat oven to 350 degrees. Make pockets in chops and lay them out on cutting board. Cover loosely with plastic wrap and with a mallet (or rolling pin) pound out the chops until 1 inch thick. Season with kosher salt and white pepper on each side.
- Melt butter in nonstick sauté pan; add mushrooms and shallots, Sauté until mushrooms are slightly caramelized. Season with thyme, salt and white pepper. Allow to cool slightly then add grated cheese.
- Stuff each pork chop pocket with about 1/4 cups of stuffing. Coat each one with flour, dip in beaten egg then panko, pressing chops down with your hand so the breadcrumbs adhere. Refrigerate for at least 30 minutes.
- Melt butter and canola oil in large skillet over med-high heat. Add pork chops and brown on each side, about 3-4 min per side or until golden brown. Transfer pork chops to lined baking sheet, bake for 15 minutes in oven or until the cheese starts to ooze out.
- French Green Beans:
- Cook beans in large pot of boiling salted water until crisp-tender, about 1 1/2 to 3 minutes. Drain. Transfer to bowl of ice water to cool. Drain and dry well with a clean towel.
- Combine the shallots, olive oil, vinegar, lemon juice, zest sugar, Dijon and tarragon in a small bowl. Toss the beans with the vinaigrette in a bowl, refrigerate until serving.
- To plate: Cut each pork chop in half at an angle, place on serving plate with side of French Marinated Green Beans and Asian Pear chutney
The Rating
Reviewed by 8 people-
So impressive! Such a great recipe! Luisa, you did it again!
elgab89
in Toronto loved it
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Luisa you are not related to Picassso are you because this is a masterpiece. Love this chutney the flavors are so divine.
Flagged as beautiful!
trigger
in loved it
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Very impressive, Luisa. That Asian Pear Chutney alone is perfect....add the Emmentaler stuffed pork chops with green beans and you have a masterpiece plate. Outstanding, m'dear - and I flagged your picture for beauty. Thanks...
~Vickie
lunasea
in Orlando loved it
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