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FloriSandy

Chuleta de Puerco en Vinagre Balsamico


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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

PORK CHOPS

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)

Garnish (optional)
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
Richard Sandoval
Published in 2002 by
Stewart, Tabori & Chang

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My notes:

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.



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