A nice stuffed pork chop!
This recipe is easy to make! It has a combination of classic Italian and modern French flavors. Peperoni in Italian means sweet peppers or roasted peppers.
Jus caramelee refers to a thin glace sauce of jus with color from caramelized vegetable, meat or sugar. Sugar was cooked to a medium caramel stage to color and flavor this sauce.
In the old days, the term caramelee did not exist. We simply referred to using caramelized sugar for a sauce as cheating! If the deglace jus from a roast of beef was not dark enough, caramelized sugar was added to give the jus more color. Sugar has a few different flavors in the caramel color range. Light caramel or amber sugar is partially sweet, but it is not quite dark enough to color a sauce brown. Medium caramel sugar is perfect for a sauce, because the sugar has converted to a savory flavor. Dark caramel or overcooked caramel sugar tastes bitter and it is better off discarded.
Parmigiana and Peperoni Stuffed Pork Chop:
Select a thick 6 to 8 ounce boneless pork loin chop.
Butterfly cut the pork chop from the side with the fat to where the bone was.
Place a thin layer of peeled seeded roasted red bell on one half of the open pork chop.
Place a few thin slices of Imported Italian parmigiana reggiano cheese on the peperoni.
Fold the butterflied pork chop back together.
Season the pork chop with sea salt and black pepper.
Sprinkle 1 pinch of oregano over the pork chop.
Sprinkle 1 small pinch of thyme over the pork chop.
Gently press the seasonings in place.
Press the pork chop in plain fine French bread crumbs.
Heat a saute pan over medium heat.
Add 3 pats of unsalted butter.
Place the stuffed pork chop in the pan.
Lightly saute the pork chop on both sides, till the bread crumbs just start to gain a golden color. (Only flip the pork chop once!)
Use a spatula to remove the stuffed pork chop from the pan and place the pork chop on a wire roasting rack on a roasting pan.
Bake in a 350 degree oven, till the pork becomes fully cooked and the parmigiana cheese begins to weep out.
The sauce can be made while the pork chop roasts!
Garlic Portabella Jus Caramelee:
Heat a saute pan over medium/medium low heat.
Add 1 1/2 pats of unsalted butter.
Add 2 cloves of sliced garlic.
Add 1 sliced small portabella mushroom.
Saute till the mushroom and garlic becomes lightly caramelized with golden brown highlights.
Add 3 ounces of brandy.
Add 3/4 cup of light pork broth.
Simmer the sauce for one minute.
Remove the pan from the heat and set it aside.
Place a small sauce pot over medium/medium high heat.
Add 1 1/2 tablespoons of sugar.
Cook the sugar, till it caramelizes to a medium brown color.
Immediately add the ingredients from the other pan.
Reduce the temperature to medium low heat.
Simmer and reduce the liquid, till a thin jus caramelee glace sauce is formed.
Keep the sauce warm on a stove top.
Sweet Pea Couscous:
Boil 1 1/4 cups light chicken broth in a small sauce pot over medium high heat.
Add sea salt and white pepper.
Add 2 pinches of Chat Masala Indian spice mix.
Add 1 to 2 pinches of turmeric.
Add 1/2 cup of small couscous.
Stir till the water starts to be absorbed by the couscous.
Reduce the temperature to low heat.
Add 1/3 cup of small frozen sweet peas.
Cover the pot with a lid and allow the couscous to steam, till it becomes fully cooked. (about 3 or 4 minutes)
Keep the sweet pea couscous warm on a stove top.
Parmigiana and Peperoni Stuffed Pork Chop with Garlic Portabella Brandy Jus Caramelee and Cilantro Sweet Pea Couscous:
After roasting, allow the stuffed pork chop to rest for about one minute.
Place the parmigiana and peperoni stuffed pork chop on the center of a plate.
Use a mold to place the sweet pea couscous on the plate.
Spoon the garlic portabella brandy jus caramelee around the pork chop on the plate.
No garnish is necessary!
This is a comfortably rich stuffed pork chop entree. The flavor combination is very tasty! Yum! ... Shawna!