Posted: 9/8/2014 3:07:29 PM EDT
| Saw some nice looking stuffed chops at the store today. What would be the best method of cooking them? |
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Lightly brown the chop on both sides in some light oil in a forged or cast iron skillet on the range, then finish in the oven at moderate heat until done. Plate the chop, add some chopped shallots, thinly sliced mushrooms or morels to the pan. Cook them down just a bit, add some madiera or red wine, some stock, beef preferably, add a small amount of butter, swirl the pan to combine the ingredients. Top chop with sauce, enjoy. |
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Quoted:
Lightly brown the chop on both sides in some light oil in a forged or cast iron skillet on the range, then finish in the oven at moderate heat until done. Plate the chop, add some chopped shallots, thinly sliced mushrooms or morels to the pan. Cook them down just a bit, add some madiera or red wine, some stock, beef preferably, add a small amount of butter, swirl the pan to combine the ingredients. Top chop with sauce, enjoy. Cut a pocket into the loin or chop then stuff. A good corn bread stuffing with diced andoulle or pork sausage browned mixed with green onion, and mushrooms. Season the chop on both sides. Cook as the above posted stated, Chantrelles would be tastey, or a wild mushroom ragout using Oyster, Shitaki, and Crimini deglazed with burbon, veal stock (or use a mix of chix and beef boullion) Demi-Glace would really shine here. Cook it down and finish with butter and fine herbs. |