Stuffed Pork Chops with Roasted Grapes
User Reviews
5
-
Cuisine
Vegetarian
Stuffed Pork Chops with Roasted Grapes
Description
This recipe begins by brining pork chops in a fragrant mix of water, sugar, kosher salt, fresh thyme, garlic, cloves, and allspice for 30 to 45 minutes. This step adds moisture and flavor. After patting dry, each chop is sliced to form a pocket stuffed with Asiago cheese and chopped sage.
Two hot cast iron skillets sear the chops in olive oil for 4 to 5 minutes per side. Grapes are added to the skillet partway through cooking and roasted alongside the chops for a sweet contrast. Whole sage leaves, olive oil, and sea salt on top help amplify the aromas. After oven roasting to an internal temperature of 160°F, the chops rest while juices are collected.
The reserved pan juices are simmered with chicken stock and butter, whisked into a sauce that picks up caramelized bits from the skillet. This rich sauce is served with the chops, enhancing their savory and herbaceous notes balanced by the roasted grapes’ sweetness.
Ingredients
- 4 bone-in thick cut pork chops, about 1 ½ inches thick
- 2 quarts water
- ¼ cup sugar
- ¼ cup kosher salt
- 4 fresh thyme sprigs
- 2 cloves garlic
- 10 cloves
- 1 tablespoon allspice
- 1 cup Asiago cheese or other melting cheese
- ½ cup chicken stock
- 2 tablespoons butter
- ¼ cup sage chopped plus 8 whole leaves, fresh
- 1 pound red grapes on the vine and cut into 4 clusters, California variety
- 2 tablespoon extra-virgin olive oil
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- In a large bowl, mix the water, sugar, salt, thyme, garlic, cloves and all-spice. Add the pork chops to the brine and marinate for 30-45 minutes.
- Preheat oven to 425 degrees F.
- Drain the pork chops and pat dry. Make a slice in the center of each pork chop to make a pocket and stuff with ¼ cup cheese and ¼ of the sage for each chop. Heat 2 large cast iron skillets over medium-high heat and add 1 tablespoon of olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes, flip chops and add grapes to pan. Top each chop with 2 sage leaves and drizzle with olive oil and sea salt. Roast in the oven for 5 to 7 minutes depending on thickness or to 160 degrees. Remove chops and grapes from pan and move to a large plate reserving juices. Tent to keep warm.
- Put all of the juices into 1 pan over medium heat. Add chicken stock to the pan and scrape to pick up all of the flavorful crispy bits. Add butter and whisk to thicken sauce and add salt if needed. Serve pork chops with grapes and topped with sauce.
User Reviews
Overall Rating
5
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