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.
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.