Grilled French Cut Stuffed Bone-in Pork Chop Recipe
Apple & caramelized onion, Mushroom & parmesan risotto, gouda fondu
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Ingredients
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Grilled French Cut Stuffed Bone-In Pork Chop
Method
Cooking Instructions
- 1
Prepare the Stuffing
In a skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the sliced onions and cook until caramelized, about 10 minutes. Add the diced apples, mushrooms, garlic, thyme, salt, and pepper. Cook for an additional 5 minutes. Remove from heat and stir in the Parmesan cheese. Let cool slightly.
- 2
Stuff the Pork Chops
Using a sharp knife, create a pocket in each pork chop by slicing along the bone without cutting through. Stuff each chop with the apple and onion mixture, securing the opening with toothpicks if necessary.
- 3
- 4
Prepare the Risotto
In a saucepan, bring chicken broth to a gentle simmer. In a separate pot, heat remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add risotto rice and toast for 2 minutes. Gradually add the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed. Repeat until the rice is creamy and al dente, about 20 minutes. Stir in the gouda cheese and adjust seasoning.
