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Receta Crispy stuffed pork chops

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1 voto | 3857 views

I dont eat meat, but LOVE making these...its the process that makes it so fun.It just makes you feel like a true chef, although its really easy, and everyone loves to eat them, no extra sauce or gravy needed with these!

Sorry the picture did not turn out well....

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $0.75 view details
  • 2 boneless thick porkchops butterflied(Or 4 porkchops)
  • 1 cup panko bread crumbs
  • 1/3 cup cream cheese
  • 1/2 cup finely grated white hard cheese(I used 3 different kinds-parmesano reggiano,aged french pecorino,and pyrenees baskeriu)
  • 1 good sized shallot
  • clove of garlic
  • handfull of basil leaves
  • juice of 2 fresh lemons(get some pulp in there too)
  • handfull of baby bellas diced tiny!
  • sea salt
  • red pepper flakes chopped fine
  • simply organic italian season
  • olive oil

Direcciones

  1. Preheat oven to 325
  2. Cut the chops into 4 peices,let set covered at room temperature for a couple of hours.
  3. Soften cream cheese,mix hard cheese and most of the lemon juice with the cream cheese in a bowl.Add italian season.
  4. Sautee the mushrooms,shallots(mince fine)and garlic(pressed) in olive oil, then add sea salt and crushed pepper flakes after burner is turned off.
  5. Add sauteed mix to cheese mix and mix thouroughly(I use my hands for just about everything:)
  6. Take chops and cut a pocket in the side that isnt fatty(make a slit,carve,pull-about1.5 in depending on the size of your chop)
  7. Roll chops in panko(add italian season to panko) then sear in pan on both sides until panko is golden brown
  8. Let chops cool then stuff each pocket
  9. Arrange in small baking dish open pocket side up,bake for about 30 minutes.
  10. Meanwhile, in food processor,add basil,remaining lemon juice,garlic,olive oil and sea salt to make a sauce like pesto to pour over the chops during the final 5 minutes of cooking.
  11. Done, and Done and Yum!(let sit awhile before eating as always with meat)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 87g
Recipe makes 4 servings
Calories 248  
Calories from Fat 120 48%
Total Fat 13.6g 17%
Saturated Fat 7.54g 30%
Trans Fat 0.0g  
Cholesterol 39mg 13%
Sodium 363mg 15%
Potassium 150mg 4%
Total Carbs 22.12g 6%
Dietary Fiber 1.7g 6%
Sugars 3.41g 2%
Protein 9.14g 15%
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