Wild Mushroom And Emmentaler Stuffed Pork Chops Marinated French Green Beans Asian Pear ChutneyFrom luisascatering 7 years ago
- 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 Cookluisascatering San Carlos, CA
The Rating8 people
So impressive! Such a great recipe! Luisa, you did it again!elgab89 in Toronto loved it
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
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...
~Vickielunasea in Orlando loved it