Friday, October 9, 2009
Stuffed Grilled Pork Chop
We started out with bruscetta. I sliced a baguette drizzled olive oil on each slice and broiled them until brown. I topped each one with a red and yellow pepper tapenade.
For the main course I served sauteed carrots with rosemary, stuffed grilled pork chop and carbonara pasta.
Sauteed Rosemary Carrots
The carrots were delicious; they were from our CSA and since it's harvest time they were perfectly ripe and flavorful. I sliced quartered them and sauteed them over high heat for a few minutes with olive oil, salt and rosemary.
Stuffed Grilled Pork Chop
To cook these start with the following:
- Four thick cut boneless pork chops
- 2 oz. thinly sliced pancetta
- 4 oz. provolone cheese
Heat a heavy cast iron grill pan to medium-high heat. Place two grill presses in the pan to heat them. Meanwhile slice each pork chop almost in half lengthwise and layer two slices of pancetta between the slices of pork and one slice of provolone cheese. When the pan is hot lay each stuffed pork chop in the pan and set the grill presses on top. Cook the pork chop until done, but be careful not to overcook. If your cheese runs out completely it's too warm. Don't be afraid of a little pink in your pork. If you overcook it the pork will be dry, tough and flavorless.
Pasta Carbonara
I didn't make up the Carbonara recipe, I got it out of one of my Italian cookbooks, but Giada De Laurentiis seems to have a good recipe for it. Take a look, if you have luck with the recipe let me know.
// posted by Joe Basirico @ 11:18 PM 
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