Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Thursday, April 5, 2012

Caramelized Onion, Pear and Fennel Stuffed Pork Chops with a Rose Dijon Reduction

I do apologize for not being around for a few days... or more than that... between having family over from another country and a memorable birthday party i just couldn't find the time to blog and i truly APOLOGIZE and am very sorry about it!
It's not over yet, so please bear with me as i get back into my regular schedule soon!
I made this dish last week and is just the first of the many recipes i have to blog about this next few days!
Enjoy!!!


Printable Recipe - click here
Ingredients:
4 1 1/2 inch thick boneless pork chops
salt and pepper
2 + 2 tablespoons olive oil
1 onion, chopped
2 cups roughly chopped fennel
4 cloves garlic, sliced
1 pear, cored, peeled and chopped
1/4 cup bread crumbs
1 tablespoon fresh rosemary, chopped
1 cup chicken stock
1 cup dry rose
2 tablespoons dijon mustard



Cut a small slit on side of pork chops and very carefully run a boning knife thru the inside of the pork chop, making a opening inside of chops.
Sprinkle salt and pepper all over chops and set them aside to bring to room temperature.
Preheat oven to 350F.
In a large frying pan heat 2 tablespoons olive oil. Add onions and cook over low heat for 45 minutes to caramelize, stirring every once in a while. Add fennel and cook for about 10 minutes. Add garlic, pears and rosemary and cook for another 5 minutes. Season to taste. Stir bread crumbs in, remove from heat and set aside.
With a small spoon, stuff as much stuffing into pork chops as you can and secure the opening with a couple of toothpicks.



Heat 2 tablespoons olive oil in a oven safe pan, as a dutch oven. Brown pork chops on all sides. You may need to do that in batches depending on size of your dutch oven.
Add chicken stock, rose and any leftover stuffing to the pan. Bring to a boil, cover and transfer to oven. Cook for 30 minutes. Remove pork chops from pan, discard toothpicks and set them on a serving platter. Place dutch oven on stove top, add mustard and bring liquid to a boil. Reduce sauce by half, or until thickened. Season to taste. Serve over pork chops.



2 comments:

  1. Most excellent, dear Bia! I'm looking forward to more posts, as always! xoxo

    ReplyDelete