I know, I can hear you already. . . that’s not a pork chop. You’re right, it isn’t. But in the cooking class I attended the other night, all about pork, the butcher and chef decided that it would be too difficult to cut and serve stuffed pork chops to a class of about 50 people. So they used the whole boneless pork loin (roast), cut a slender slit in the center and pushed the stuffing mixture in there, then browned it and roasted it just like you would with chops. So the taste would be about the same.
The two men teaching the class, Stan Glenn, a master meat cutter, and Chris Brill, executive chef, are part of Iowa Meat Farms and Siesel’s (pronounced like cecil’s) meat markets, both live and work in San Diego. They’re fervent advocates of Berkshire pigs. As am I. Do you remember the story about Berkshires (aka Kurobuta)? Berkshire pigs come from England. A long time ago the Earl of Berkshire gave two of his prized black-skinned pigs to some visiting Japanese dignitaries after he’d served them a meal using his pigs. Hence, the Japanese went on to nurture and breed the Berkshire, and called them Kurobuta (means black skin). Here in the U.S. we started an association of Berkshire breeders, and they have been purebred (registered, like lots of purebred livestock) since 1875. But it’s just in the last 4-6 years, I’d guess, the meat has made it past the counties (mostly Midwest) where the Berkshires are raised. Now there are hundreds of small farm operations (all family owned) who raise Berkshires. And what treasures they are.
A year ago we purchased a 4-H pig that was a Berkshire. This was before Berkshires became recognized nationwide as a far superior meat. I knew. And I wanted that pig! Now people know about it – more people. So when we tried to buy more Berkshire pig from the same 4-H kid a few months ago, we were outbid by nearly double the price. So somebody else knew about it and was willing to pay.
It was about 2+ years ago I purchased a Kurobuta ham direct from a farmer. It was absolutely sensational. If you want to read the story about it, there’s a link there for how to buy it. It’s expensive. As is any Berkshire pork meat. But it’s so much more flavorful and tender. Worth it to me. I’ll have half the amount if I can have Berkshire.
This pork loin meat was so juicy and tender. And I really, really liked the stuffing. A lot. So, you can make stuffed chops (pictured right on the monitor in the classroom), or you can also make this to serve a larger number of people by using a boneless loin of pork, cutting a tunnel in it and stuffing it. In either case, you want to bake it until it reaches 155 internal temp. And for this you really ought to have a good meat thermometer. No overcooking allowed!
printer-friendly PDF
Stuffed Pork Chops with Cabernet Mushroom Sauce
Recipe: Chris Brill, exec. chef at Iowa Meat Farms, San Diego
Servings: 4
NOTES: This may also be made with a pork loin roast – cut a slit into the middle, push in the stuffing, brown several sides of the roast, then roast in 350 oven until the internal temp reaches 155.
4 10-ounce pork chops — (double thick, bone-in preferably)
Salt and pepper to taste
STUFFING:
1/2 pound Italian sausage — either sweet or hot
2 tablespoons sun-dried tomatoes — minced
2 tablespoons pine nuts — toasted
1 tablespoon kalamata olives — minced
1 teaspoon Italian parsley — minced
1/4 cup Parmesan cheese
PAN SAUCE:
2 ounces olive oil
Salt and pepper to taste
1 large shallot — minced
1 cup mushrooms — sliced
1/2 cup red wine
1 1/2 cups low sodium beef broth
1 tablespoon butter
1 tablespoon all-purpose flour
1. Combine the stuffing ingredients and mix well.
2. Divide the stuffing into four equal portions. With a sharp, pointed knife, cut a small slit in the pork chop. Then using the pointed end, make a pocket in the chop, without cutting through the outer edge. The slit should be about an inch wide, but the interior pocket will be larger and wider. You only want the slit large enough to get the stuffing inside. Press the stuffing into the pocket.
3. Preheat the oven to 350.
4. Heat a large saute pan with oil, over medium heat and season the pork chops with salt and pepper. Brown the chops for 2-3 minutes per side, until golden brown. Place chops in a different roasting pan/dish.
5. Roast the chops in the oven until the internal temp reaches 155.
6. Meanwhile, pour out all but a tablespoon of the fat in the saute pan. Add the mushrooms and shallots and saute for about 3-4 minutes. Add the wine and simmer at a fairly high bubble until the mixture has reduced by about half.
7. Add the low-sodium beef broth and simmer for 5 minutes. Combine in a small dish the butter and flour (that’s a buerre manie). Add a bit of it to the sauce. It will thicken quickly. Use more as needed. Taste for seasoning and serve over the chops.
Per Serving: 899 Calories; 67g Fat (69.7% calories from fat); 60g Protein; 6g Carbohydrate; 1g Dietary Fiber; 194mg Cholesterol; 775mg Sodium.
A year ago: Pickled carrots
Toffeeapple
said on September 19th, 2009:
Carolyn, that would have been the Earl of Berkshire – pronounced Barksher. I live in the next county.
Thanks, T-A; I went online and did some research about Berkshire pigs, but have read a few differing versions. The U.K. websites don’t mention Kurobuta at all; American websites do some of the time. But some sites also said Queen Victoria began the breed and raised them at Windsor. The American Berkshire Association (I think that’s what it’s called) started registering purebred Berkshires in 1875. Maybe I’ll have to do a write-up just about the breed. I’m quite fascinated with it at the moment. . . carolyn t
Toffeeapple
said on September 23rd, 2009:
How interesting, I didn’t know any of that! I’ll see if I can find out anything from this end and let you know.
Thanks for the info, T-A. And yes, they are cute little fellows with their black skin and a few splotchy polka dots. Supreme tender meat! . . . carolyn T