Stuffed Pork Chops with Maple and Chile Glaze

Pork
Stuffed Pork Chops with Maple and Chile Glaze
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580
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Ingredients

8 ounces ricotta cheese
1 tablespoon flat leaf parsley (finely chopped)
1 tablespoon roasted pistachios (roughly chopped)
1 lemon
1/4 teaspoon kosher salt
black pepper (Couple cracks fresh)
4 pork chops (1 1/2-inch thick, 12 ounces, ask your butcher to cut a pocket to hold the stuffing)
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon coriander
1/4 teaspoon cinnamon
olive oil
kosher salt
1/4 cup onions (finely chopped)
2 cloves garlic (minced)
2 teaspoons fresh ginger root (peeled and finely chopped)
1 tablespoon fresh sage (finely chopped)
1 teaspoon jalapeno chilies (finely chopped)
1/4 cup bourbon whiskey
1/3 cup maple syrup
1/3 cup low sodium chicken stock
2 teaspoons apple cider vinegar
unsalted butter
kosher salt
cracked black pepper (Freshly)
1 head fennel
1 granny smith apples
1 tablespoon flat leaf parsley (finely chopped)
1 tablespoon fennel fronds (the stuff that looks like dill on top of the fennel, finely chopped)
1 lemon
1 jalapeno chilies (small, or red chile, finely sliced)
1 teaspoon extra-virgin olive oil
1/4 teaspoon kosher salt
black pepper (Couple cracks fresh)

Directions

1For the pork chops, make the spice rub by combining the cumin and next 3 ingredients in a small bowl, mix well. Season the pork chops with a generous pinch of salt and spice rub on all sides. Let sit at room temperature for 20 minutes so the meat can come up to temperature and the dry rub can really marinate the chops.
2 Meanwhile, make the maple glaze by pre-heating a small pot over medium heat with 1.5 tablespoons of butter. Add the onion along with the next 4 ingredients, ½ teaspoon of salt and a couple cracks of pepper. Cook for 6-7 minutes, sitting often, until the onions soften up a little bit. Add the bourbon and cook until almost all of it has evaporated, about 1 minute. Add the maple syrup and chicken stock, bring to a simmer, and cook until the mixture has reduced by half. Add 1 teaspoon of vinegar and give the glaze a taste, it will most likely need another ¼ salt and possibly 1 more teaspoon of vinegar. You want the flavors to be sweet, spicy, and tangy. Take off the heat and strain the glaze through a mesh strainer, put aside.
3 Make the stuffing by combining all ingredients in a small bowl and mix well. Stuff the pork cops with 2 tablespoons, or enough to where you can see that you have a good amount in there.
4 Pre-heat your oven to 400 degrees F. Pre-heat a large cast iron pan over medium-high heat with 2 tablespoons of olive oil or butter. Sear the pork chops on one side for 2 minutes, flip and transfer the entire pan to the oven for 10-12 minutes. If using a probe thermometer, pull the chops when they reach 155 degrees F.
5 While the chops are cooking, make the apple and fennel slaw by using a hand slicer or mandolin to cut the fennel and apple into match stick size pieces, julienne. Add them to a bowl along with the remaining slaw ingredients and mix well. Taste for seasoning, you may need a squeeze of lemon juice or a pinch more salt.
6 When the chops are ready, let them rest for 3 minutes before serving. Drizzle some maple glaze all over the chops and serve with the slaw. Enjoy!
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NutritionView more

580Calories
Sodium48%DV1150mg
Fat38%DV25g
Protein84%DV43g
Carbs15%DV44g
Fiber32%DV8g

PER SERVING *

Calories580Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat9g45%
Trans Fat
Cholesterol115mg38%
Sodium1150mg48%
Potassium1480mg42%
Protein43g84%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate44g15%
Dietary Fiber8g32%
Sugars22g44%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.