Showing posts with label pork loin. Show all posts
Showing posts with label pork loin. Show all posts

Sunday, February 19, 2017

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops / #SundaySupper

Today we are talking about and cooking with pork! Pork chops that is! I am excited because pork has been my favorite meat for a long time. It is easy to cook, bursting with flavor, and it won't break your grocery budget! 
These Prosciutto Wrapped Brie and Onion Stuffed Pork Chops fit that description perfectly. They are easy to cook. We will cook these on the stove top, using just one frying pan. Add in the prosciutto wrapped brie and onion, top it  with a pineapple glaze and the flavors are unforgettable! And talk about budget! These boneless pork chops were cut from a larger boneless pork loin, making these chops very inexpensive, and giving you more pork for several other meals!

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops
(printable recipe at end of post)

small wheel of Brie Cheese
1 small Onion
4 pieces of thinly sliced Prosciutto
2-2" wide pieces of Boneless Pork Loin
Butter
1 cup Pineapple Juice
2 tablespoon Dark Brown Sugar 
1 tablespoon Cornstarch


Cut a small wedge from the wheel of brie. Cut a small piece of onion in to small slices pieces as shown.
Often when prosciutto is cut in the deli, it is not in a full piece, so use two pieces on top of one another to wrap the onion and brie. Set aside.
Cut 2" wide pieces of boneless pork chop off of the boneless pork loin.
Season with a sprinkle of garlic powder and pepper on each pork chop. Cut a slit in to the center top of the chop. Use a paring knife , or something similar to cut to within a 1/4" of the bottom. Use your knife to open the cut a little more by moving the knife side to side, in all four directions.
The opening looks like this. Push the prosciutto wrapped brie and onion into the opening, like above.
 Use toothpicks to hold the pork chop closed.
Begin cooking the pork chops by melting butter in a frying pan set on medium high heat. Sear all the sides of the pork.
Turn the heat to medium and continue to cook the pork until the internal temperature reaches 145 degrees. Keep turning the pork so it does not cook too long on one side. Make sure to temp the chop in the thickest part of the meat.
Remove pork chops from pan and let rest for approx. 5 minutes. This allows the fiber of the meat to relax, resulting in a more tender and juicer piece of meat.
While the meat is resting, put together your glaze. Pour pineapple juice in a skillet. Turn heat to medium high. add dark brown sugar. Stir often, keeping a close eye on it.
Make a roux to help the mix thicken by mixing 1 tablespoon of cornstarch into a small bowl. Add 1 tablespoon of cold water and stir together forming a paste. Pour into sauce and continue to stir until it thickens and the glaze become thick and beautiful. 
Pour glaze over stuffed pork chop. Enjoy! 

I am so glad you stopped by today! Thank you!

Thank you also to Shelby from Grumpy's Honeybunch for hosting today's tasty event! Scroll down just a bit and check out all the wonderful pork recipes from the Sunday Supper family!


 Pork Chops

Pork Chops

And More Pork Chops

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
print recipe

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops

INGREDIENTS:

  • small wheel of Brie Cheese
  • 1 small Onion
  • 4 pieces of thinly sliced Prosciutto
  • 2-2" wide pieces of Boneless Pork Loin
  • Butter
  • 1 cup Pineapple Juice
  • 2 tablespoon Dark Brown Sugar
  • 1 tablespoon Cornstarch

INSTRUCTIONS:

  1. Cut a small wedge from the wheel of brie. Cut a small piece of onion in to small slices pieces as shown.
  2. Often when prosciutto is cut in the deli, it is not in a full piece, so use two pieces on top of one another to wrap the onion and brie. Set aside.
  3. Cut 2" wide pieces of boneless pork chop off of the boneless pork loin.
  4. Season with a sprinkle of garlic powder and pepper on each pork chop. Cut a slit in to the center top of the chop. Use a paring knife , or something similar to cut to within a 1/4" of the bottom. Use your knife to open the cut a little more by moving the knife side to side, in all four directions.
  5. The opening looks like this. Push the prosciutto wrapped brie and onion into the opening, like above.
  6. Use toothpicks to hold the pork chop closed.
  7. Begin cooking the pork chops by melting butter in a frying pan set on medium high heat. Sear all the sides of the pork.
  8. Turn the heat to medium and continue to cook the pork until the internal temperature reaches 145 degrees. Keep turning the pork so it does not cook too long on one side. Make sure to temp the chop in the thickest part of the meat.
  9. Remove pork chops from pan and let rest for approx. 5 minutes. This allows the fiber of the meat to relax, resulting in a more tender and juicer piece of meat.
  10. While the meat is resting, put together your glaze. Pour pineapple juice in a skillet. Turn heat to medium high. add dark brown sugar. Stir often, keeping a close eye on it.
  11. Make a roux to help the mix thicken by mixing 1 tablespoon of cornstarch into a small bowl. Add 1 tablespoon of cold water and stir together forming a paste. Pour into sauce and continue to stir until it thickens and the glaze become thick and beautiful.
  12. Pour glaze over stuffed pork chop. Enjoy!
Created using The Recipes Generator

Friday, July 10, 2015

Southern Grilled Pork Loin Sandwich and Carolina Blogging

I am guest posting on Carolina Blogging today with this favorite sandwich of mine. I hope you will stop by and take a look!

 Southern Grilled Pork Loin Sandwich w/a Creamy Southwestern Pico Sauce

It all starts with this creamy Southwestern Sauce
that is easier than you think to put together.


I added a few tasty toppings!

There you have it. A combination of flavors 
from my two favorite places. What is your
favorite sandwich combo?
Drop by and visit me over at Carolina Blogging 
to get this recipe and check out what
Carolina Blogging is all about!

Thanks for stopping by! See you over there!

Saturday, November 19, 2011

Cowboy Pockets

This is another appetizer I am trying  in my quest for all new appetizers for some holiday parties I will be hosting. I think it's a winner! I love the taste of the warm wonton with the burst of flavor from the BBQ sauce and the queso fresco. I originally thought these would be tasty served with some guacamole and some pico de gallo, but as I got into the tasting portion of this experiment, sour cream came up the winner as the perfect dipping sauce! The pico de gallo was too chunky and kept falling off of the wonton, but I loved the taste, (maybe a salsa would work) and my avocado, bought 3 days before I was making this recipe was still far from ripe and not usable! I still think the guacamole would be great! What do you think?
Cowboy Pockets
1 package Wontons
1 Egg 
1/4 cup cooked, shredded Pork
1/4 cup Queso Fresco
1/4 cup BBQ Sauce
1/4 cup Cowboy Beans
1/4 cup cooked Corn Niblets
2 Roma Tomatoes
1/4 cup chopped Onion
Fresh Cilantro
1/4 teaspoon Garlic Powder
1 Jalapeno Pepper
This recipe assumes that you have made a recipe of the 
Cowboy Beans. If you haven't you can follow the link to the 
recipe, or use canned beans, if you like. 
This recipe also assumes that you have cooked a
pork loin for this recipe! You can follow the link to a 
pork loin we cooked for Halloween if you would like.
Lets chop our jalapeno pepper for our salsa first.
Cut both ends off of the pepper. 
Wash the seeds and the membrane from the pepper
in cold water and discard.
Remember not to inhale as you are removing the seeds. 
Split the pepper in half.
Cut each half in half.
Finely chop into tiny pieces.
Chop the tomatoes and onion into small pieces.
We did this chopping when we made 
salsa at Halloween.
Mix the tomatoes, onion and jalapeno
in a bowl.
Add some chopped cilantro. I used 5 leaves,
tore them from the stem, rolled them up.
and chopped them. Add 1/4 teaspoon garlic powder.
Mix everything well.
Refrigerate until needed.
Start vegetable oil heating in a pan.
While it is heating, start building the wonton.
Set it at a diagonal. 
Place a couple bits of pork on the bottom.
Add some corn niblets.
Add some BBQ sauce. 
Add just a little of everything because the wonton is really small!
Keep building by adding a little bean,
and some queso fresco.
Use the egg to make an egg wash. Crack the egg into 
a small bowl, add 1/2 tablespoon water and mix.
Using a pastry brush, (your finger will work also!)
brush around the perimeter of the wonton. This will
help it stick together.
 Fold the edges of the wonton together, forming a triangle.
Place in frying pan and cook until golden brown, 
turning to make sure both sides get brown.
Drain on a paper towel.
Serve with the homemade pico de gallo, or.....
sour cream!

Enjoy!

Thanks for stopping by The Freshman Cook today!!


Monday, October 31, 2011

BBQ Pork Sandwiches w/ Slaw

BBQ Pork sandwiches is THE Halloween meal to me. When I was a little girl, we would have BBQ sandwiches every Halloween. And so, the tradition lives on.  It just so happens that I love BBQ of any kind, so this is one tradition that I love continuing!!
Spray a baking pan with pan spray.
Place a pork loin in the pan. 
Sprinkle with garlic powder.
Fill the pan with water, to cover 1/4 of the pan.
Cover the pan with plastic wrap.
Then cover the plastic wrap with foil.
Cook at 350 degrees until a thermometer placed in
the pork loin reads 145 degrees.
Take out oven and let pork rest for 30 minutes.
To let the meat rest you are allowing the juices to stop flowing.
Cutting into the pork to soon will make the meat dry.
To make the pork sandwiches,
cut thin slices from the pork loin.
A slicer works great for this, or just cut by hand.
Build your sandwich by toasting the bun, then piling on the 
pork, topped with a taste of BBQ sauce.
Add some cole slaw.
We made some back in May.
Your BBQ sandwich is done!

Happy Halloween!