Open-Mouth Pork Chop
This variation on stuffed pork chops is so off-center that I had to call it something else. Do not be distressed that the stuffings want to fall out; there’s no avoiding this other than by using toothpicks to hold the chop together during the cooking.
- 1/2 stick butter
- 4 cloves garlic, chopped
- 1/4 tsp. crushed red pepper
- 3 crimini or small portobello mushrooms, sliced
- 3 firm Italian plum tomatoes, sliced, seeds removed
- 6 sprigs flat-leaf parsley leaves, chopped
- 1/4 cup bread crumbs
- 2 oz. Parmesan cheese
- 4 16-20 oz. double pork chops
- Creole seasoning
1. Heat the butter in a skillet over low heat until it bubbles. Add the garlic and crushed red pepper and sauté until the garlic is fragrant.
2. Add the mushrooms and cook until the mushrooms just begin to soften. Then add the tomatoes and the parsley and toss to combine all the ingredients. The tomatoes should not get hot. Remove from the heat and sprinkle the bread crumbs uniformly over the pan contents.
3. Using a vegetable peeler, slice off thin but wide shavings of the Parmesan cheese.
4. Using a sharp knife, cut a slit in the pork chops all the way to the bones. Open the chops and spoon in some of the mixture from the pan. Slip in the slivers of Parmesan cheese. Pin the edges of the pork chop (you won’t be able to close it) with toothpicks.
5. Season the chops with salt and Creole seasoning. Place on a broiler pan in the preheated broiler about four inches from the heat. Broil the chops for about five minutes and turn. Broil on the other side until done. Remove the toothpicks check to make sure you caught them all) and serve.