Foriana-Stuffed Pork Chops
I have discovered reason number 72 that I suck at being single: I cannot for the life of me figure out how to grocery shop for one person.
Weekly, I find myself carting home my own body weight or more in groceries knowing that, logically, there is no way I will consume it all before the next shopping trip. Which leads to recipes like this, which required me to invite a bunch of people over to help me eat it.
Not like they were complaining. These chops were dang good, though be careful not to overcook since there’s nothing worse than a dry chop. Don’t skip the raisins here, though I hear all of you moaning that raisins ruin everything. They don’t in this — they add a hint of sweetness, the way applesauce would in another classic pork pairing.
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 1 1/2 tablespoons sliced garlic (about 3 large cloves)
- 2 teaspoons fresh oregano leaves
- 2 tablespoons olive oil
- 1/8 cup white or golden raisins
- 1/4 cup grated parmesan or pecorino
- 4 thick-cut (1" to 1 1/2" thick) pork chops
- Salt and freshly ground black pepper to taste
- Heat oven to 375°F (190°C).
- Place the walnuts, pine nuts, and garlic in a food processor and pulse to a fine chop, until the nuts are like damp granola. Add the oregano and pulse a few more times to combine.
- Heat 1 tablespoon of the olive oil in a medium sized skillet over a medium heat. Add the nut mixture, the raisins, and salt and pepper to taste. Cook for about 5 minutes, stirring constantly to avoid burning or searing. Remove from the heat and stir in the parmesan or pecorino.
- Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with 1/4 of the stuffing, then salt and pepper the chops to taste.
- Heat remaining 1 tablespoon oil in a large skillet. Add the chops and cook for about 2 minutes per side, or until browned. Place the chops in single layer in a baking dish just large enough to hold them. Bake the chops in the oven for 15 minutes or until the internal temperature registers 145°F (62°C) on an instant-read thermometer when inserted in the pork. Remove chops to a platter and cover with foil. Let stand 5 to 10 minutes in warm place before serving.
Adapted from Food52.
If you have any of the Foriana left over, toss it with pasta and some butter or oil and serve on the side.
Music to cook by: Grounds for Divorce [Elbow // The Seldom Seen Kid]