Recipe

Wild Mushroom And Emmentaler Stuffed Pork Chops Marinated French Green Beans Asian Pear Chutney Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 3 months ago 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" Prep:30m Cook:25m Servings:4	Luisascater
	stuffed pork chops cheese green beans mushrooms

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Ingredients

For Asian Pear Chutney:

2 Asian pears (or Bosc or Bartlett), cored and diced small

1/2 cup fresh cranberries (or sub canned Whole Berry Cranberry Sauce if you can't find fresh)

1/2 cup Medjool dates, pitted and coarsely chopped

1/2 cup water (omit if using canned cranberry)

1/2 cup rice wine vinegar

3 tablespoons sugar (or more to taste)

1 tablespoon minced fresh ginger

1 cinnamon stick, broken in half

1/2 teaspoon cloves

1/2 teaspoon ground cayenne pepper

Kosher salt, to taste

Pork Chops:

4 boneless, all natural pork loin chops-1" thick with pockets for stuffing

Kosher salt, white pepper

2 tablespoons unsalted butter

1 cup canola oil (or light olive oil)

Filling:

1 cup shredded Emmentaler Swiss cheese (or Gruyere if you prefer)

2 tablespoons butter

1 shallot, chopped

2 cups assorted wild mushrooms (or just cremini mushrooms)

3 sprigs fresh thyme leaves

kosher salt, white pepper to taste

Breading:

1 1/2 cups all purpose flour

2 eggs plus 2 tablespoons water, beaten

1 1/2 cups Panko (Japanese bread crumbs)

Marinated French Green Beans:

1 pound French green beans, stem end removed

1 shallot, finely sliced

1/4 cup extra virgin olive oil

1 tablespoon champagne vinegar (or white wine vinegar)

2 tablespoons lemon juice

1 tablespoon sugar

1 teaspoon lemon zest

1 teaspoon Dijon mustard

2 tablespoons fresh tarragon, chopped

Kosher Salt to taste

Directions

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

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Comments

alliberries 1 year, 3 months ago said:
WOW!! Thank you for the recipe sounds great!! bookmarked 4 sure!!

elgab89 1 year, 3 months ago said:
So impressive! Such a great recipe! Luisa, you did it again!

trigger 12 months ago said:
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!

lunasea 11 months, 4 weeks ago said:
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

elgab89 10 months, 2 weeks ago said:
************************************************
THIS RECIPE HAS WON THE SECOND PRIZE
FOR BEST MAIN DISH RECIPE - DECEMBER 2008
*************************************************

demoniksigns 2 months, 1 week ago said:
Simply awesome 5!

tuilelaith 1 month, 3 weeks ago said:
Hey you got my ^5! Come join me in my new Chutney Group!

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