Pan-seared Stuffed Tomahawk Pork Chop Recipe
Smoked Cheddar • prosciutto wrapped • pan jus • Chef’s vegetables
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Ingredients
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Pork Chop
Pan Jus
Chef's Vegetables
Method
Pork Chop Preparation
- 1
Prepare the Pork Chops
Preheat the oven to 375°F (190°C). Make an incision in the pork chop to create a pocket. Stuff the pocket with smoked cheddar cheese. Wrap each chop with prosciutto, securing with toothpicks if necessary. Season both sides with salt and black pepper.
- 2
Sear the Pork Chops
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the pork chops and sear for about 4-5 minutes on each side until golden brown. Transfer the skillet to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
Pan Jus Preparation
- 3
Make the Pan Jus
In the same skillet used for the chops, remove excess fat and leave about 1 tbs of drippings. Add butter and shallots, sautéing until soft. Pour in the red wine and scrape the brown bits from the skillet. Let it reduce by half. Add the chicken stock and let it simmer for 5-7 minutes until slightly thickened.
Vegetable Preparation
- 4
Plating
- 5
Serve
On a plate, place the stuffed pork chop, drizzle with pan jus, and serve alongside the sautéed vegetables.
