pork chops

Pork Chops Stuffed with Smoked Gouda and Bacon

Pork Chops Stuffed with Smoked Gouda and Bacon

Easy and elegant enough for the in-laws. Shop Pastured Perfect and Farmer Nicks for your choice of pork and bacon.  The Cheese People have your Gouda and don’t forget a bottle of wine from Glunz Farmily Winery.  To kick it up a notch, try Bacon Flavored Grapeseed oil from Wild Tree.

Ingredients:

  • 2 ounces smoked Gouda cheese, shredded
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup chopped fresh parsley
  • 1/8 teaspoon ground black pepper
  • 2 (2 1/4 inch thick) center-cut, bone-in pork chops
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • ground black pepper

Instructions:

  1. Preheat an outdoor grill for medium heat.
  2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
  3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
  4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Tip: Be sure, when filling the chops, not to stuff it too full, or the meat will be done cooking before the cheese has had a chance to melt.

Recipe courtesy of Allrecipes.com

 

Blue Cheese-Stuffed Pork Chops with Pears

This quick-cooking dish offers a nice balance of savory and sweet tastes. Serve with a side of simple roasted Brussels sprouts for a special meal that's full of fall flavors.  Shop the Market for your fixings including fresh pears from Kevin at Klug Orchards.

Ingredients:

  • 4 (4-ounce) boneless center-cut loin pork chops, trimmed
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 teaspoons olive oil
  • 1 1/2 teaspoons butter
  • 1 ripe pear, cored and cut into 16 wedges

Ingredients:

1. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.

2. Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.

Recipe courtesy of Cooking Light

Pork with Sweet Onion Marmellata

Make an elegant and easy dinner for your friends and family.  Shop our meat vendors for a fine selection of pork, our farm stand vendors for fresh onions and spices and Mema’s Jams for the orange marmalade.  Don’t forget to pick up a bottle of wine from Glunz.  Ask Peter for his pick.

 Ingredients:

  • Onion Marmelltata
  • 1/4 cup olive oil
  • 4 large onions, thinly sliced (about 3 pounds)
  • 1/4 cup orange marmalade
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar (or more to taste)

Pork Chops:

  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 to 6 pork chops
  • 1/4 cup chopped fresh flat-leaf parsley

Instructions:

1.       For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients.

2.       Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

3.       Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

4.       About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness.

5.       To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Recipe courtesy of Giada De Laurentiis