|
Piper
Pork Chop Pop
Serves
4
Ingredients
|
1
fl. oz. + 2 tsp
|
Extra
Virgin Olive Oil |
|
8
oz.
|
Cremini
Mushrooms, thick-sliced |
|
1-1/2
tsp.
|
Cumin
Seeds |
|
1
Tbs.
|
Cider
Vinegar |
|
1
tsp.
|
Iodized
Salt |
|
1/2
tsp
|
Ground
Black Pepper |
|
4
ea.
|
Roma
Tomatoes, cut into 4 wedges |
|
1
tsp.
|
Fresh
Basil, chopped |
|
1
tsp.
|
Fresh
Parsley, chopped |
|
1/2
tsp.
|
Fresh
Garlic, chopped |
|
1/2
tsp., or to taste
|
Kosher
Salt |
|
To
taste
|
Fresh
Ground Black Pepper |
|
8
oz.
|
Chorizo
Sausage |
|
6
oz.
|
Goat
Cheese, soft |
|
1/3
cup
|
Japanese-Style
(Panko) Breadcrumbs |
|
4
ea. (10 oz.)
|
Center-Cut,
Frenched, Pork Rib Chops |
Preparation:
Heat
1 fl. oz. of the olive oil in a large sauté pan over high heat
until it just begins to smoke. Carefully add mushrooms and cook
until lightly browned. Stir in cumin seed and continue cooking
about 30 seconds. Remove pan from heat, add cider vinegar and
season with salt and black pepper. Reserve.
Place
Roma tomatoes, remaining olive oil, chopped basil, chopped
parsley, chopped garlic, salt and black pepper in a mixing bowl.
Toss to combine. Place mixture in a pie pan and bake at 300º F
for 1 hour or until dry, but not brown. Remove from oven and cool
just enough to handle. Remove and discard tomato skins. Taste and
adjust seasoning, if needed.
In
a mixing bowl, combine the chorizo sausage, 2 oz. of the goat
cheese and the breadcrumbs. Mix by hand until combined, but not
smooth. Reserve the remaining goat cheese to top the finished
chops.
Using
a small sharp knife, cut a pocket in the chops along the bone, big
enough to add stuffing, but small enough to keep the stuffing in
place. Fill each chop with approximately 3 oz. of chorizo stuffing
and then brown in a hot skillet over medium-high heat to sear all
surface areas. Bake at 300º F for approximately 20 minutes to finish
cooking. (Final internal cooking temperature for the stuffing must
reach 165º F for a minimum of 15 seconds.) to the chops with the
reserved goat cheese ad broil briefly to light brown the cheese
just before serving.
Spoon
the warm mushrooms over the goat cheese-topped chops. Garnish the
plates with the oven-roasted tomatoes and any juices left over
from the resting chops.
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