I know that for frequent readers of this blog, it will amaze you that I cooked a pork chop that I didn't brine first, but that's my commitment to you dear readers that I'll change it up so you don't get bored!
For this meal I started with two bone-in, thick cut, pork chops and cut into them from the middle towards the bone. This allowed me to open them up and have a nice large area for stuffing! For this dish I decided to go simple and so I went with a blend of peppers for the stuffing and then grilled the chops.
I diced up a couple large pieces of roasted red pepper and one serrano pepper (I kept the seeds to increase the heat but you could go either way with it). I pressed the red peppers pretty well to get the liquid that they were packed in out, otherwise it will cause them to ooze water when cooking. If you have a nice cheese that will melt but not ooze too much (a parmesan or something like that) it would make for an interesting addition to the mix.
After stuffing the pork chops I grilled them (remember that the butterflying of them will cause them to cook more quickly), hitting them with a little bit of bbq sauce right at the end to give a little glaze, and then served them with braised greens and oven roasted sweet potato waffle fries. They came out awesome so I will definitely be trying other combinations like this in the future ... try it yourself and enjoy!
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