Pork Chop Stuffed W Goat Cheese Pecans Caramelized Onions Recipes

PORK CHOPS WITH GOAT CHEESE AND CARAMELIZED ONION

Steps:

• Preheat oven to 350°F.
• Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat.
• Add red onion. Let cook, stirring constantly for 20 minutes.
• While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl.
• Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains.
• Butterfly pork chops and sprinkle inside and out with salt and pepper.
• Spread goat cheese evenly inside each pork chop, leaving room around edges.
• Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan.
• Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later!
• Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown.
• Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven.
• Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender.
• Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!

GOAT CHEESE STUFFED PORK CHOPS

Steps:

• Place the spinach in a microwave safe steamer or bowl with loosely fitted cover with 1 T water. Cook high 1 minute or until wilted. Drain water from spinach.
• In a bowl combine softened goat cheese, wilted spinach and sun dried tomatoes. Set mixture aside.
• Using a sharp knife, cut a slit in each pork chop, being careful not to cut through to other side but making it deep enough to create a pocket.
• Spoon spinach mixture into the pocket of each pork chop.
• Place breadcrumbs on a plate and press the pork on both sides into the crumbs to coat.
• Heat oil and butter in a large non stick skillet over medium/high heat. Once butter is melted, add pork chops to pan.
• Cook pork about 4-5 minutes until nicely browned then turn over. Brown other side and cook until no longer pink in the middle. *See Notes*
• Serve with potatoes, rice or pasta.

PORK CHOP STUFFED W/ GOAT CHEESE, PECANS, CARAMELIZED ONIONS

Steps:

• Make a brine by combining the Kosher salt and water in a large bowl. Place the pork chops in the mixture and "brine" for 2 hours.
• Remove the chops from the liquid, and pat dry. Cut each pork chop horizontally in half to bone making a pocket for stuffing.
• Heat the butter in a heavy skillet set over medium heat. Add the onions and sprinkle with salt and pepper to taste.
• Stir to combine. Reduce the heat to low., and cook the onions, stirring occasionally for about 30 minutes or until they begin to caramelize.
• As the onions begin to caramelize you will need to add a tablespoon or two of water to deglaze the pan. You may need to do this several times during the caramelization process. The onions should turn golden brown after minutes of this. Remove from the heat and transfer to a medium bowl.
• Add the pecans and goat cheese to the onions and stir to combine. Refrigerate until mixture is completely cool, about 15 minutes.
• Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
• Prepare barbecue (medium heat). Grill pork until cooked through, about 6 minutes per side.

PORK CHOPS SMOTHERED IN CARAMELIZED ONIONS

Steps:

• Season both sides of pork chops with garlic powder, sage, thyme, salt and pepper.
• Melt 2 tbs. butter in a large skillet over medium heat, evenly coating the bottom of the skillet.
• Increase heat to medium-high. Cook both sides of chops for 10-15 minutes until lightly browned. (Note: It is okay if the chops are not completely done, as there is more cooking time to come.).
• Push chops to outside edges of skillet. Melt the remaining 1 tbs. butter in the center of the skillet and add onions to the center of the skillet, sprinkling with sugar.
• Replace skillet cover and cook for 10 minutes, frequently tossing and stirring onions with a spatula. Onions are caramelized when tender and medium-brown in color. My husband prefers cooking them until slightly burned, as the flavor intensifies. (Note: Don't forget to watch your chops to make sure they don't burn.).
• Check chops for doneness before serving. They will be done when a fork piercing the thickest part of the chop draws clear juice. If the juice is pink, cook chops a bit longer until done. (Note: Make sure to watch onions, so they don't burn.).
• Serve pork chops with caramelized onions piled on top.

POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN

Steps:

• In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes.
• Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown.
• Remove kettle from heat.
• While onions are cooking, bring a large saucepan of salted water to a boil for potatoes.
• Peel potatoes and cut crosswise into 1/4-inch-thick slices.
• Add potatoes to boiling water and cook 5 minutes from time water returns to a boil.
• Drain potatoes well in a colander.
• Preheat oven to 425°F and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
• Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper.
• Cover potatoes with onions, spreading evenly, and top with goat cheese.
• Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper.
• Dot gratin with butter.
• Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
• Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden.
• Gratin may be made 1 day ahead and chilled, covered.
• Reheat gratin before serving.

GOAT CHEESE STUFFED PORK CHOPS

Steps:

• heat 2 oil and butter over medium-high heat in a skillet.
• insert paring knife into chop at end away from bone & open a 2 inch hole almost to bone.
• Work knife back & forth until the pocket is almost the full size of chop. Set aside.
• Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more.
• Remove onions & celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat.
• Mix 1/2 of the goat cheese and the stripped leaves from 2 sprigs of the thyme with the celery & onion in a bowl & allow cheese to slightly melt from the heat of the vegetables.
• When mixture is cool enough to work with (3-5 minutes) divide stuffing evenly and stuff chops. Do not be afraid of over stuffing. Season both sides with salt & pepper.
• Return skillet to a medium-high heat and bring to temperature.
• Sear stuffed chops, turning once until browned on each side. About 2-3 minutes per side.
• Once chops are browned add the 1/2 cup of wine (adjust as necessary. the liquid should reach 1/2 way up the sides of the chops) and the remaining sprig of thyme.
• Immediately reduce heat to a simmer and cover.
• Cook at simmer 30 minutes or until internal temp is 160.
• Once chops are done, remove & keep warm.
• Discard thyme sprig.
• Increase heat to high & add remaining goat cheese.
• Stir pan sauce constantly until reduced by half.
• Plate with kluski or egg noodles & green beans. Pour a generous amount of sauce over chops and reserve the rest for you and your partner.

EASY CARAMELIZED ONION PORK CHOPS

Steps:

• Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
• In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
• Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

CARAMELIZED-ONION PORK

Steps:

• In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally., Place the pork in a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Top with onion mixture., Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

W W PORK CHOP BAKE

Steps:

• Preheat oven to 350º.
• Spray baking dish lightly with cooking spray.
• Mix in baking dish the Whole Berry Cranberry Sauce & Onion Soup Mix.
• Place pork in baking dish and spoon some of the mixture over the top.
• Cover with foil and bake 30 minutes.
• Remove foil, turn chops and continue to bake uncovered additional 20-30 minutes or until pork is done & tender.
• Serve spooning sauce over pork.
• To freeze: Place chops in a freezer bag and seal. Mix together the soup and cranberry sauce. Place in a second bag and seal. Place both bags into a larger freezer bag. Seal, label and freeze.
• To serve: Thaw overnight in fridge. Proceed with cooking directions.