Porchetta Stuffed Pork Chops
By Scanpan
Porchetta Stuffed Pork Chops
By Scanpan
Yield/Serves:
4
For pork chops:
For the zucchini & green beans:
- 4 thick-cut (at least 1 ½ inches) pork chops, butterflied
- 1 teaspoon fennel seeds
- 1 tablespoon crushed red pepper flakes (more or less to taste)
- 1 ½ tablespoons minced fresh sage
- 1 ½ teaspoons minced fresh rosemary
- 1 tablespoon minced fresh oregano
- 5 small garlic cloves, grated or minced
- 1 orange, seeded, zested then thinly sliced
- 8 slices thick-cut applewood smoked bacon, cut in half widthwise
- 1 tablespoon olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
For the zucchini & green beans:
- 1 ½ tablespoons olive oil
- 2 small shallots, finely diced
- 2 large zucchinis, diced in ½ inch pieces
- 1 pound green beans, trimmed
- 1 teaspoon crushed red pepper flakes (more or less to taste)
- 1/4 cup dry white wine
- kosher salt, to taste
- freshly ground black pepper, to taste
For the pork chops:
Preheat the oven to 375°F.
Season both sides of the butterflied pork chops with salt and pepper and set aside, at room temperature, to temper.
In a small bowl stir together the fennel seeds, crushed red pepper flakes, sage, rosemary, oregano, garlic and orange zest until evenly combined. Spoon the mixture into the middle of the pork chops in an even layer then fold the pork chops back in half.
Heat a large nonstick, oven-safe skillet with the olive oil in it over medium high heat. Once the oil is shimmering and hot, place the pork chops in and cook until golden brown, about 4 minutes, before flipping and searing the other side. Remove the pan from the heat and transfer the pork chops to the cutting board.
Arrange the bacon strips into four lattice tops and place on top of each pork chop. Place the orange slices in the pan then the pork chops on top of the orange slices. Transfer to the oven and cook for 25 to 30 minutes or until the internal temperature of the pork reaches 140°F (carryover cooking takes them to the final temperature of 145°F). Transfer to a cutting board, cover with foil and allow to rest for at least 5 minutes
To make the vegetables:
Heat the olive oil in a nonstick skillet over medium heat until it shimmers. When the oil is hot add the shallots and sauté until translucent, about 4 minutes. Stir in zucchini and green beans and turn the heat up to high. Sauté on high until the green beans blister and the zucchini is browned, 10 to 12 minutes.
Lower the heat to medium, add the crushed red pepper flakes and pour in the white wine. Scrape the bottom of the pan to release any fond (browned bits) and cook until the wine has reduced by at least half, about 3 minutes. Taste and season with salt and pepper as needed.
To serve:
Divide the vegetables amongst 4 plates and top with a pork chop.
Preheat the oven to 375°F.
Season both sides of the butterflied pork chops with salt and pepper and set aside, at room temperature, to temper.
In a small bowl stir together the fennel seeds, crushed red pepper flakes, sage, rosemary, oregano, garlic and orange zest until evenly combined. Spoon the mixture into the middle of the pork chops in an even layer then fold the pork chops back in half.
Heat a large nonstick, oven-safe skillet with the olive oil in it over medium high heat. Once the oil is shimmering and hot, place the pork chops in and cook until golden brown, about 4 minutes, before flipping and searing the other side. Remove the pan from the heat and transfer the pork chops to the cutting board.
Arrange the bacon strips into four lattice tops and place on top of each pork chop. Place the orange slices in the pan then the pork chops on top of the orange slices. Transfer to the oven and cook for 25 to 30 minutes or until the internal temperature of the pork reaches 140°F (carryover cooking takes them to the final temperature of 145°F). Transfer to a cutting board, cover with foil and allow to rest for at least 5 minutes
To make the vegetables:
Heat the olive oil in a nonstick skillet over medium heat until it shimmers. When the oil is hot add the shallots and sauté until translucent, about 4 minutes. Stir in zucchini and green beans and turn the heat up to high. Sauté on high until the green beans blister and the zucchini is browned, 10 to 12 minutes.
Lower the heat to medium, add the crushed red pepper flakes and pour in the white wine. Scrape the bottom of the pan to release any fond (browned bits) and cook until the wine has reduced by at least half, about 3 minutes. Taste and season with salt and pepper as needed.
To serve:
Divide the vegetables amongst 4 plates and top with a pork chop.