Posts Tagged chutney
As I’ve mentioned, stuffing is a great way to enhance pork. It can speed up the cooking process, adds flavor, and can prevent drying out.
- One 1.5″ to 2″ thick pork loin chop for each person you intend to serve
- 2 oz brie (rind removed) or other soft cheese per chop
- 2 tbsp chutney per chop
- Salt to taste
I used the leftover spicy plum chutney from my cheese sampler. Sweet and spicy is great in this application – I’ve used homemade pepper jelly instead of chutney.
Preheat your oven to 450° while you assemble.
First, you’ll want to use a sharp fillet knife to partially butterfly your chops.
If your chops have a thin sliver of fat, make that the bottom. Set the chop on edge – they stand up pretty easily – and slice gently into the top. You’re essentially cutting a wide U shape into the chop, making a pocket. Don’t worry if you cut too far and it falls open! You can prop or tie it shut for cooking.
Once you’ve cut pockets into all of your pork chops, spoon a tablespoon of your chutney into each one. Press the cheese into the pockets and cover with more chutney.
You don’t want the chops pressed together too tightly in the dish, but some overlap is fine.
Turn the oven down to 375°. Bake your chops for about 30-40 minutes.
Pick them up carefully with tongs to serve.