Too much

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

Monday, June 11, 2012

Grilled Pecan, Apple and Leek Stuffed Pork Chop served over Oven Roasted Spicy ®Idaho Potatoes

I think by now it's safe to think that anyone that looks thru this blog, just knows that i love pork more than anything. I can eat and cook just about any part of a pig and be happy and satisfied. Pork chops are a summer favorite as i marinate them the night before and just throw them on the grill and have a tasty piece of pork in 15 minutes.
I like stuffing it also as i keeps the pork moist and even more tasty!
Apples, leeks and pecans were my picking for a stuffing today and it came out delicious.
And the crunchiness from the roasted Idaho Potatoes pairs perfectly with the stuffed pork chop and a glass of ice cold french Rose.

Printable Recipe - click here
Ingredients for 4:
4 1 1/2 inch bone-in pork chops
1 cup dry white wine
1/4 cup olive oil
1 tablespoon dijon mustard
2 teaspoons salt
1 teaspoon pepper

2 tablespoons olive oil
1 medium onion, chopped
1 leek, sliced(white and light green parts only - discard the dark green tops)
1 apple, cored, peeled and cubed
1/2 cup pecans, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh oregano, chopped
salt and pepper to taste

3 large Famous ®Idaho Western Russet Potatoes, scrubbed and cut into cubes( peel if you like)
2 tablespoon olive oil
1 teaspoon celery salt
1 teaspoon oregano
1 teaspoon crushed red pepper

In a small bowl, whisk together wine, oil, mustard, salt and pepper. Place pork chops in a large ziplock bag and pour marinade over them. Seal completely and refrigerate for at least 2 hours and up to 24 hours.
Remove pork chops from fridge 1 hour before cooking.
Preheat oven to 400F.
Place cubed potatoes in a large of pot of salted water and bring to a boil. Simmer for 15 minutes.
Drain potatoes and place them on a baking sheet. Pour olive oil and spices over potatoes and give them a toss. Roast in preheated oven for 45 minutes, giving a light toss halfway thru cooking time. They are done when crispy on the outside and soft in the inside.

In a large frying pan heat 2 tablespoons of olive oil. Add onions and cook for 2-3 minutes. Add leeks and apples and cook for 10 minutes over medium low heat. Add pecans, herbs and season to taste.
Cut a small slit on side of thick pork chops and run the knife inside to make a hollow space. Using a small spoon, stuff pork chops all the way thru and secure the slit with a couple toothpicks.
Preheat outside grill on high. Place pork chops on grill and reduce temperature to medium. Cook for 8 minutes a side. Remove from grill and let pork chops rest 5 minutes before slicing them. Serve over crispy potatoes.


  1. I love stuffed pork chops and these sound fantastic. Bookmarked!

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