SEAFOOD STUFFED PORK CHOPS
I make these when I really want to impress my guests. Someone actually told me this was the best dish they'd ever tasted outside of a fancy Restaurant. It takes a bit of time, but it'll all be worth it.
Provided by graniteangel
Categories Crab
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Peel your shrimp. In a small sauce pan add your chicken stock, the shrimp peels and the small bunch of thyme stems with leaves still on. Bring to a boil. Turn down heat to low and let simmer for 10 minutes. Then strain broth into bowl. Set aside.
- In a sauté pan add your tablespoon of olive oil and turn heat to med-high. Add your zucchini, summer squash, red and green bell pepper, onion, chopped green onion tops (set bottoms aside for later), and half your minced garlic. Sauté for 2-3 minutes or until onions start to turn translucent. Add a tablespoon of the butter and remaining herbs. Let cook for another 2 minutes. Season with 1 teaspoon creole seasoning and ground black pepper to taste. Add French bread torn into small pieces. Stir in broth until it resembles a stuffing.
- In small sauté pan add 2 tablespoons of butter. Add the shrimp and sauté until shrimp is pink on both sides. Remove shrimp from pan leaving the buttery sauce in the pan. Set pan aside for later.
- Add half of the cooked shrimp lightly chopped with half of the lump crab meat to the stuffing. Gently fold in seafood. Set aside.
- Heat oven to 350°F.
- Lay out 4 pork chops in a 12x 8x baking dish. Sprinkle each chop with salt and pepper to taste. Spread a tablespoon of goat cheese on each of the four chops. Spoon about 1/2 of a cup stuffing on top of chop and then cover each chop with another chop. Sprinkle top of chop with salt and black pepper to taste. Wrap each stuffed chop with Prosciutto and bake covered in tin foil for 45 minutes.
- Meanwhile.
- In your buttery pan add the green onion bottoms finely chopped, and the rest of the minced garlic. Sauté for 2 minutes and then add the white wine. Simmer for 2 more minutes and then add the 1/2 teaspoon creole seasoning and the heavy cream. Reduce on med heat until sauce coats the back of a spoon. Add the other half of cooked shrimp and the other half of the lump crab meat. Add more creole seasoning and fresh black pepper to taste (optional).
- Once the pork chops are out of the oven, let them rest for about 10 minutes before serving.
- Pour the seafood cream sauce over each individual stuffed pork chop when plating.
- It's great over basmati rice with some steamed green beans or asparagus. Don't forget the fresh baked french bread.
- I always have left over stuffing. I just put it in a baking dish and cover it with Romano cheese. It can store it in the fridge to bake and serve another day or bake it off then and there. Bake at 350°F just until it browns on top.
Nutrition Facts : Calories 1290, Fat 74.1, SaturatedFat 36.5, Cholesterol 374.3, Sodium 1290.8, Carbohydrate 76.7, Fiber 5.7, Sugar 3.2, Protein 74.2
PORK CHOP SUEY
This is a very easy, tasty recipe. Serve over rice and sprinkle with chopped green onions.
Provided by beulahmae
Categories World Cuisine Recipes Asian Chinese
Time 51m
Yield 6
Number Of Ingredients 14
Steps:
- Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
- Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
- Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 13.6 g, Cholesterol 42.2 mg, Fat 8.4 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 2.1 g, Sodium 711.6 mg, Sugar 2.3 g
PAN-ROASTED PORK CHOPS WITH SAUTEED CABBAGE AND A SHRIMP, CRABMEAT AND MIRLITON DRESSING
Provided by Emeril Lagasse : Cooking Channel
Categories main-dish
Time 3h10m
Yield 6 servings
Number Of Ingredients 36
Steps:
- Preheat the oven to 400 degrees F.
- Set a 12-inch saute pan over medium-high heat and add 2 tablespoons of the olive oil. Season the pork chops on both sides with the Essence, 2 teaspoons of the salt and 1 teaspoon of the black pepper. Sear the chops, 3 at a time in the hot skillet, until well caramelized, about 3 minutes per side. Transfer pork chops to a baking sheet and set aside. Add the remaining tablespoon of oil to the pan and sear the remaining 3 pork chops. Transfer to the baking sheet with the other pork chops and roast in the oven until cooked through, about 12 minutes.
- While the pork chops are roasting, add the bacon to the saute pan used to brown the pork chops and reduce the heat to medium. Cook, stirring frequently, until the bacon is crispy, 7 to 8 minutes. Add the garlic to the pan and cook until the garlic is fragrant, about 30 seconds. Add the cabbage to the pan and season with the remaining teaspoon of salt and 1/2 teaspoon of black pepper and cook, stirring occasionally, until just wilted, about 15 minutes.
- Remove the pork chops from the oven and serve, with the shrimp, crabmeat and mirliton dressing and sauteed cabbage.
- Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to an hour. Remove from the heat, drain, and set aside to cool completely.
- Meanwhile, combine the shrimp with 2 tablespoons of the olive oil and 1/2 tablespoon Essence in a mixing bowl and toss to coat evenly. Cover and refrigerate until ready to use.
- When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside. Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapeno. Add the remaining 1/2 tablespoon Essence and the thyme. Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes.
- Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes. Add the shrimp, crab meat, salt, black pepper, green onions, and parsley. Cook, stirring, until the shrimp turn pink, 3 to 4 minutes. Remove from the heat.
- Add the eggs, 1/2 cup of the bread crumbs, and the pepper sauce. Mix well. Grease a 6 compartment Texas-size muffin tin with the melted butter and coat with 1/4 cup of the remaining breadcrumbs. Spoon the mirliton mixture into the muffin tin. Sprinkle 1/4 cup of the cheese evenly over the top of each muffin, then sprinkle with the remaining 2 tablespoons bread crumbs. Bake until the topping is lightly browned and bubbly, about 20 to 25 minutes. Allow the dressing to cool for at least 15 minutes, then lay an inverted baking sheet covered with lightly oiled parchment paper on top of the muffin tin so that the parchment paper is touching the tops of the dressing. Invert the muffin tin and turn the dressings out of the tin. Serve warm, cheese side up.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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