Stuffed Pork Loin Chops With Spring Vegetables

2 pork loin double chops
1 T. Dijon mustard
2 slices Swiss cheese, cut into thin strips
2 thin slices ham (Black Forest, Prosciutto, etc.), cut into thin strips
4-6 whole sage leaves
Kosher salt
Coarse ground pepper
3 T. Olive oil
4-5 whole garlic cloves (caramelized garlic works well, also)
1 cup beef broth
2 T. butter

Slice the chops horizontally in the center of chop to form a “pocket”, cutting to the bone.

Spread the inside of the pocket with Dijon mustard. Divide the cheese and ham between the 2 chops, tucking into the pocket. Place 2-3 whole sage leaves in each chop.

Secure with wooden toothpicks or with skewers. Rub the outside of each chop with some Kosher salt and ground pepper.

Heat olive oil in oven proof skillet. Add garlic cloves and chops. Brown chops on medium heat for 3 minutes per side. Place in preheated 350o oven for 20 minutes. Remove from oven; remove chops from pan, add the broth and butter; cook on medium high heat for 3-4 minutes until thickened slightly (deglazing the pan). Pour sauce over chops, removing the garlic cloves, and serve at once with sage leaves on top as garnish Serves 2.

Spring Vegetables

2 T. olive oil

¼ cup sliced onion

1 lb. fresh green beans, cleaned

2 cups matchstick carrots

1 tsp. salt

1 tsp. dried thyme

ground black pepper to taste

Place olive oil in skillet and sauté onion for 1 minute. Add the fresh green beans; cover and cook on medium heat for 5 minutes, stirring often. Add carrots, salt, thyme and black pepper. Toss well. Cook another 3 minutes. Serve along side the pork chops. Serves 2-4.

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