Stuffed Pork Chop With Three-Onion Cherry Jam And Buttered Green Beans
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 tbsp
Chives (sliced fresh)3 tbsps
Unsalted Butter2 cloves
Garlic (sliced thin)1 large
Red Onion (diced small)4 large
Shallot (sliced thin)1 cup
Red Wine1 cup
Red Wine Vinegar4 tbsps
Brown Sugar (divided)2 tbsps
HoneyDirections:
1
Special equipment: Toothpicks Preheat a grill pan or a cast iron pan over high heat
2
Preheat the oven to 400 degrees F
3
Rub the pork chops with vegetable oil and then season liberally with salt and pepper
4
In the hot pan, sear the pork on both sides until there is a golden brown crust or good sear marks from the grill
5
Remove the pan from the heat
6
In a small mixing bowl, combine the apples, Roquefort blue cheese, jalapeno peppers, and chives
7
Taste the mixture and season with salt, and pepper, to taste
8
Lay the pork chops on a cutting board with the meaty side facing you
9
Using a paring knife cut a pocket into the pork, about 3/4 of the way through and work it open gently with your finger to make a pocket
10
Dividing the stuffing evenly among the chops, stuff the pocket with the stuffing and put a toothpick through the opening to help keep the stuffing inside the pork
11
Bake the pork in the oven for about 20 minutes, until the internal temperature is 125 degrees F
12
Remove from the oven and hold covered loosely with foil to let carry over to 135 degrees F internal temperature
13
Meanwhile, in a large saute pan, combine the butter, shallots, and garlic
14
Turn on the heat to medium-high
15
Cook until the butter starts to turn brown
16
Add the blanched beans and toss until heated all the way through
17
Season the beans with salt, and pepper, to taste
18
On each plate, make a pile of beans, put the pork chop on top of the beans and top the chop with a good spoonful of the onion jam
19
To make the Three-Onion Cherry Jam: In a large saucepan, over medium heat, heat the oil
20
Add the yellow onion, red onion, and shallots to the pan and stir well
21
Season the onions with salt, and pepper, to taste
22
When the onions have cooked down and they are deepening in color, deglaze the pan with the red wine
23
Let the wine cook until reduced and absorbed by the onions
24
Cook the onions for about 5 minutes more, then add the cherry juice and red wine vinegar
25
Reduce the heat to medium-low heat, and let cook at a slow simmer
26
Add the thyme, rosemary, and bay leaf
27
Let the onions cook down until they start taking on a soft texture and the liquid is reduced and absorbed by the onions
28
Stir in 2 tablespoons brown sugar and honey
29
Cook, stirring occasionally until the liquid has reduced and the onions have absorbed most of the liquid, about 8 to 10 minutes
30
Taste the mixture and add more sugar if it is too tart
31
Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool
32
It should be thick and not runny
33
If it is too runny, simmer the mixture longer until more liquid is cooked out