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Receta Pork Chops Stuffed With Prunes And Pine Nuts
by Global Cookbook

Pork Chops Stuffed With Prunes And Pine Nuts
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Ingredientes

  • 12 ounce Prunes stones removed
  • 3/4 c. Port wine
  • 1 Tbsp. Extra virgin olive oil
  • 3 Tbsp. Pine nuts
  • 1/2 tsp Salt
  • 1/4 tsp Freshly-grnd black pepper
  • 6 x Loin pork chops, thick-cut on the bone
  •     (about 8 ounces each)
  • 1 tsp Salt
  • 1/2 tsp Freshly-grnd black pepper
  • 1 Tbsp. Extra virgin olive oil
  • 6 med Shallots finely minced
  • 1/2 c. Port wine
  • 2 c. Beef broth reduced by half
  • 2 Tbsp. Unsalted butter cut into 4 pcs
  • 2 tsp Lemon juice

Direcciones

  1. In a medium saucepan, combine the prunes with sufficient water to cover them by 1/4-inch. Bring to a boil and reduce the heat. Simmer gently, uncovered, for 20 min. Add in 1/2 c. of the port and bring back up to the boil. Immediately reduce the heat to low, cover the pan and simmer for 15 min. Remove from the heat, drain the prunes, coarsely chop, and set them aside. Reserve the liquid.
  2. In a medium skillet, heat the extra virgin olive oil over medium heat. Saute/fry the pine nuts, stirring frequently for 1 or possibly 2 min, till golden brown. Add in the prunes and the remaining 1/4 c. of port to the pan. Continue cooking and stirring till the liquid is reduced to a glaze. Stir in the salt and pepper and cold to room temperature.
  3. Cut horizontally into the edges of the pork chops almost to the bones to create a pocket for the stuffing. Stuff the chops loosely (if there is leftover stuffing reserve it for the sauce). Secure the edges of each chop with 2 toothpicks. Season the chops generously with salt and pepper.
  4. Preheat the oven to 350 and place a roasting pan in it to heat it up. Heat a large, heavy and well-seasoned skillet over medium-high heat till very warm. Sear the chops for about 1 1/2 min on each side. Transfer the chops to the pan in the oven and finish cooking them for about 20 min, till the chops are done through.
  5. Meanwhile, add in the oil to the skillet that you used to sear the pork. Over medium-low heat, saute/fry the shallots for 6 to 8 min, till translucent/soft. Add in the port, beef broth, and the reserved prune-cooking liquid to the pan and, if there was any filling leftover after stuffing the chops, add in it now. Increase the heat to high and reduce the liquid, uncovered, till it is thickened and saucy, stirring frequently. Stir in the butter and lemon juice till the butter is completely absorbed. Serve the chops immediately, spooning the sauce over the top.
  6. This recipe yields 6 servings.