Monday, November 24, 2008

{stuffed chops}

i am in charge of gathering people when someone in the neighborhood needs something. or to mormon folk, i am the compassionate service lady. which is pretty much a dream come true for me, silly? anyway, tonight i got 3 families to feed and i was super excited. yes, i really was. this recipe jumped out in my head as one i made 2 years ago but didn't love and i knew i could make it better. so, here we go - chops ala heidi!

5 pork chops (i used those pretty costco ones and cut them in half as they are usually bigger than my head)
1 c. shredded swiss cheese
1 pkg. fresh sliced mushrooms
2 TB butter
1/4 c minced fresh parsley ( i used about 2TB. dried)
dried sage (1-2 TB)
1 egg
1/2 c buttermilk
2 cups seasoned bread crumbs (i seasoned mine with sage, sea salt, pepper)
2 TB olive oil
1 c water
2 TB flour

Saute mushrooms in butter. (you could also mince a clove of garlic in there too) let them cool a minute and then add the swiss cheese and the parsley. (i chopped my mushrooms very fine.)
make a really nice pocket in the center of your pork chop with a knife and stuff the cheese mixture in the pocket. secure the pocket with a toothpick.

mix the egg with the buttermilk. this makes the most awesome adhesive for your bread crumbs. dip the pork chop in the buttermilk mixture and then the bread crumbs.
over medium high heat, heat olive oil, sage and a pinch of salt and pepper in a medium sized skillet. drop the pork chop in there and let it get a nice brown, crusty edge. even if it goes a little black, it can be redeemed by the sauce.

brown the pork chop on one side, and then turn to the other side and add 3/4 c water. cover and turn heat to medium and cover for 20-30 minutes.

remove pork chops ( i transferred them to the oven on a platter to keep warm while i was making the sauce). now you have this pan with beautiful bits of cheese, mushrooms, drippings - try not to lick it. (you can add another TB of sage, salt and pepper, taste it and see) add your flour and 1/4 c. cold water. whisk and wait until it gets bubbly and thickens. slather that sauce over your chops.

this dish is amazing, sage and i are becoming quite comfortable together, i have used almost a half a bottle since last week with all this thanksgiving love around here.

i served this with mashed potatoes and plated them with the potatoes on the bottom, pork chop on top and sauce drizzled over top. i also served them with fresh cranberry sauce. they were FAB!


Deanna said...

These sound amazing! I am a huge sage fan, so I'll definitely have to give these a try. And to think that I almost bought some big Iowa Chops today . . . shoulda done it!