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IngredientsUS|METRIC
US|METRIC
- 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 onion (finely chopped)
- 2 cloves garlic (minced)
- 2 teaspoons fresh ginger root (peeled and finely chopped)
- 1 tablespoon fresh sage (finely chopped)
- 1 teaspoon jalapeno chile (finely chopped)
- 1/4 cup bourbon
- 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 apple
- 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 jalapeño (small, or red chile, finely sliced)
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- black pepper (Couple cracks fresh)
Directions
- For 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.
- 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.
- 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.
- 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.
- 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.
- 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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