Simply Kid Chefs: Cheese-Stuffed Pork Chops

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This weekend, dinner was up to our youngest. He looked through the cookbooks and selected cheese-stuffed pork chops from our trusty Food Network Magazine cookbook. This was a different selection for him as he tends to stick with seafood.

We ventured off to the store and found all of the ingredients pretty easily. He wasn’t too sure about the beans, but we decided to follow the recipe.

There were a lot of new experiences for both of us. I had never used a brine or prepared a stuffed meat. The chef loved mixing the brine and putting the meat in. I sliced the pockets in the meat and minced the garlic (he peeled it). We worked together to chop the escarole.

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The stuffing was pretty easy, but I didn’t make the pockets big enough. We decided to let a little spill out and see how it went. The chef was able to put the meat in the pan. I flipped them and removed them. He added the beans and prepared them in the pan for the chops return.

They were delicious!! The escarole added a really nice flavor. The adults enjoyed the beans and the kids tried them. Definitely a recipe we will try again and our youngest helped me get over the fear of stuffed meat 🙂

Here’s the recipe from the Food Network:

Ingredients
Kosher salt
1/4 cup sugar
4 bone-in, thick-cut pork chops (6 to 8 ounces each)
1/2 medium head escarole
2 cloves garlic
4 tablespoons extra-virgin olive oil, plus more for brushing
Freshly ground pepper
4 slices provolone cheese (about 2 ounces)
4 fresh sage leaves, chopped
1 (19-ounce) can cannellini beans, drained and rinsed

Directions
Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes.

Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste.

Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.

Per serving: Calories 463; Fat 28 g (Saturated 7 g); Cholesterol 63 mg; Sodium 693 mg; Carbohydrate 21 g; Fiber 6 g; Protein 31 g

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cheese-stuffed-pork-chops-recipe.html?oc=linkback

Have you tried stuffing meat? What is your favorite recipe? Do you have a go-to cookbook?