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It's so easy to just order food these days. Everyone in the family is stressed on time, that it's difficult to get everyone together for a meal, much less one that's home cooked...or so you might think, Chef Jacques Pepin, who wrote the cookbook Heart And Soul In The Kitchen, came by Tonia's Kitchen to talk about his ways for making easy, delicious meals that are also very elegant and sophisticated. Jacques told Tonia that in his recipes, the ingredients are simple to understand, and they don't involve much prep time.
Jacques' Recipe For Stuffed Pork Chops
(reprinted from the Chicago Tribune)
Stuffing
1 tablespoon peanut oil
8 ounces baby spinach (about 9 cups)
1/2 teaspoon grated nutmeg
2 teaspoons chopped garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups grated Gruyère cheese (about 5 ounces)
Chops
4 thick boneless pork loin chops (1 3/4 pounds total, about 1-inch thick)
1 tablespoon peanut oil
1 tablespoon unsalted butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup sliced scallions
1 teaspoon chopped garlic
1 large ripe tomato (12 ounces), cut into 3/4-inch dice (about 2 cups)
1/4 cup homemade chicken stock or canned low-sodium chicken broth
1/4 cup dry white wine
1/4 cup diced kalamata olives (optional)
3 tablespoons chopped fresh cilantro or parsley
For the stuffing: Heat the oil in a large skillet over medium heat. Add the spinach, nutmeg, garlic, salt and pepper and cook for about 3 minutes, or just until the spinach has wilted. Transfer to a plate and let cool. Mix the grated cheese into the cooled spinach.
For the chops: Place the chops on a work surface and, using a sharp paring knife, split them horizontally in half three quarters of the way through. Stuff with the spinach mixture and press the edges together. (The chops can be stuffed ahead, covered and refrigerated until cooking time.)
At cooking time, preheat the oven to 350 degrees.
Heat the peanut oil and the butter in a 12-inch skillet. Sprinkle the chops with half the salt and half the pepper, add to the pan, and saute over high heat for about 3 1/2 minutes. Turn them over, cover, and cook for 3 1/2 minutes on the other side. Transfer to an oven-safe plate or platter and keep warm in the oven.
Add the scallions and garlic to the drippings in the skillet and cook for 30 seconds. Stir in the tomato, chicken stock, and white wine, bring to a boil, and boil over high heat for about 2 minutes. Add the remaining salt and pepper, stir in the olives (if using), and mix well.
Cut into one of the pork chops and see if it done in the middle or test with an instant-read thermometer. The internal temperature should be at least 145 degrees (medium rare) and 160 degrees for medium. Jacques Pépin says that you do not want to overcook the pork. If the pork still needs more cooking time, pour the sauce overtop and leave in the oven for a few more minutes. If not, arrange a stuffed pork chop on each of the four plates. Coat with the sauce and top with cilantro or parsley. Makes 4 servings.
