Gorgonzola, Roasted Red Pepper Stuffed Pork Chops

Normally I would save this recipe for cooler weather, but when you get to August you start needing a change.  After Winter I can't wait for summer so I start grilling before grill season so I guess it is just wanting what you haven't had for awhile.  I'll be back to my summer meals right away because I can never have enough  Summer.  That comes from having spent at least 7 years of my childhood in places where we only had warm weather.  I'm alright through fall but as soon as we ring in the New Year I am ready for Summer again. I have tried all the snow activities but they just aren't for me.


Gorgonzola, Roasted Red Pepper Stuffed Pork Chops

Ingredients:

7 large cut Pork Chops
1 pkg frozen chopped spinach-steamed in microwave then squeeze out water
6 oz Gorgonzola cheese crumbles
1/4 c chopped onion
1 roasted red pepper chopped (directions below)
salt & pepper
olive oil

Directions:

1.  In heavy skillet heat olive oil.
2.  Saute onion till tender, add spinach, red pepper &
mix in bowl with cheese set aside.

3.  Slice Pork Chops horizontally (carefully) but not
all the way through to form pocket.

4.  Spoon mixture into chop.
5.  Heat oven proof skillet, (I used cast iron) with a drizzle of olive oil.
6.  When pan is hot, place stuffed pork chop into pan & sear, turn to sear other.
7.  Place pan in 350° preheated oven for 10-15 min (depending on how thick meat is) & internal temp of 160°.

I use electric knife for this.

A Rose´ went great with this.

--with roasted potatoes & carmelized brussel sprouts

Electric knife was a shower gift when I got married,
31 years ago --- I don't use it often but worked great here.

Roasted Red Peppers

Ingredients:

Red Peppers 

aluminum foil

Directions:

Cut peppers and seed.

Place skin side up on foil.

Under broil till skin is charred black. 

Remove and wrap up foil with peppers inside.

Let rest till cool, the moisture created helps peel off the charr.

Peel and use. 

Boneless Pork Chop roasted over vegetables

I got this idea after seeing the chickens roasting over potatoes in France.  The juices, seasonings and oil dripping onto the potatoes make for a delicious meal.  So my version was to take boneless pork chops and put them on a grate over a pan of potatoes, onion, broccoli, cauliflower, celery,  you could also add parsnips, turnips, carrots, whatever vegetables you have on hand or are in the mood for.  It turned out really well and I will definitely do it again.  This has been a long winter and these types of meals seem to help deal with the dreary, cold days.

I pressed whole wheat bread crumbs into the pork before baking at 350 for about 30 min or internal temp of 160 which is suggested.  I actually go to about 150 as it will cook a bit while resting and I don't want it to dry out.  Really liked this method with the pork on the rack above vegetables.

added some grated parmesan to the broccoli

It went well with this Coppola wine.

Roasted Pork Tenderloin

 Roasted Pork Tenderloin

Pork Tenderloin is always good for a winter dinner, although I enjoy it off the grill also.   Roasting in the oven with vegetables makes the house smell great and your entire meal can be done together.  I always buy a larger size then I need because leftovers are great the next day for lunch or with BBQ sauce for pulled pork.

this dish is great for arranging the vegetable in a pattern,
mushrooms, onions, celery, & carrots

mixed the vegies this night onion, celery, carrot, parsnips & turnips

I usually buy a whole tenderloin (about 5 lbs)  spread it with Grey Poupon Dijon Mustard sprinkle with spices I like thyme, salt, pepper, and bit of garlic.  Pan sear it on all sides in preheated large saute pan. Place on a roasting pan that has been drizzled with olive oil, add vegetables drizzle top of them with olive oil and sprinkle the same spices on them.  Roasting at about 375 takes about 45 min if oven was preheated.  Let rest about 15 min then slice and serve.

I deglazed the pan the meat was seared in with a couple turns of Basalmic Vinegar, about 1/4 c red wine, 1/2 c beef broth and let reduce to make a gravy.

sometimes I'll add sides here was sweet potato, pecans & pepper
 drizzled with oil and roasted at the same time 

----these came out great, mashed potato put into baking dish,
 topped with carmelized onion and grated cheddar cheese