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Chuleta de Puerco en Vinagre Balsamico
Joined: Dec 11, 2005
Posted to Thread #1371 at 8:14 pm on Apr 5, 2006
CHULETA DE PUERCO EN VINAGRE BALSAMICO
Pork Chop Stuffed with Chorizo and Apples in Balsamic Vinegar-Adobo Sauce, with Garlic Mashed Potatoes
Makes 4 servings
Garlic Mashed Potatoes (see recipe, page 204)
CHORIZO AND APPLE STUFFING
1 chorizo sausage (about 6 ounces), cut into ¼-inch dice
1 small Granny Smith apple, peeled, halved, cored, and cut into ¼-inch dice
1/8 teaspoon freshly ground white pepper
4 pork chops, about 1 inch thick (8 to 10 ounces each)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons canola oil
Balsamic Vinegar-Adobo Sauce (see recipe, page 188)
Green grapes, halved
Chive Oil (see recipe, page 190)
Stuffing the pork chops with diced apples and chorizo helps to keep the meat moist during the cooking. The creamy garlic mashed potatoes are perfect for soaking up the balsamic vinegar sauce.
Prepare the Garlic Mashed Potatoes and keep warm in a 200°F oven.
Chorizo and Apple Stuffing Heat a medium skillet over medium-high heat. Add the chorizo and sauté until darkened, about 6 minutes. Add the apple and sauté until slightly softened, 2 to 3 minutes. Season with the white pepper and set aside.
Pork Chops Preheat the oven to 400°F. Cut a horizontal pocket into the side of each pork chop without piercing the other side. Season with the salt and pepper. Spoon the stuffing into the chops. In a large skillet, heat the oil. Add the pork chops and sear until browned on both sides, 2 to 3 minutes per side. Place the chops in a baking dish and bake 16 minutes, turning the chops over halfway through.
To Serve In the center of each of 4 large dinner plates, spoon 2 tablespoons of the Balsamic Vinegar-Adobo Sauce. Spoon a quarter of the Garlic Mashed Potatoes in the sauce and top with a stuffed pork chop. If desired, garnish with the grapes and drops of Chive Oil.
Modern Mexican Flavors
Published in 2002 by
Stewart, Tabori & Chang
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I halved this recipe. It was good and stuffing was not greasy because Mexican chorizo is crumbly-dry and had to be browned first. I overcooked the center cut bone-in chops just a tad. I want to try boneless in my electric grill for the usual 14 minutes next time.
I just made regular mashed potatoes for this because I didn’t have enough fresh garlic left.
Other messages in this thread:
- 1371. The Adobo Project - Sandy_in_Philly - 7:14pm on 04/05/06 (12)
- Adobo Sauce - Sandy_in_Philly - 7:15pm on 04/05/06
- Thank you for this, - Denice - 10:10pm on 04/05/06
- source for dried guajillo chiles - darylGA - 12:29am on 04/06/06
- Balsamic Vinegar-Adobo Sauce - Sandy_in_Philly - 8:13pm on 04/05/06
- Decadent-yum [NT] - Denice - 10:11pm on 04/05/06
- Chuleta de Puerco en Vinagre Balsamico - Sandy_in_Philly - 8:14pm on 04/05/06
- Wish my dh ate p chops! [NT] - Denice - 10:13pm on 04/05/06
- Chipotle Rouille - Sandy_in_Philly - 8:15pm on 04/05/06
- Yum again [NT] - Denice - 10:29pm on 04/05/06
- Huachinango a la Talla - Sandy_in_Philly - 8:16pm on 04/05/06
- and again [NT] - Denice - 10:29pm on 04/05/06
- Wow, this was quite a project! Thanks for the great-looking recipes. [NT] - Curious1 - 2:40pm on 04/06/06