Three Little Pigs { Stuffed Pork Chops }

Pork chops can be so boring. You’ve just had a tantalizing fall cocktail, like an Oh Pear, and want something that’ll keep your taste buds perked up and excited for what’s coming next. We all seem to have our stock recipes for those boneless chops, the ones that cook quickly, so we tend not to get too fancy with them. Well here’s a simple twist on an old classic that your guests will think took you forever to make. These chops will set you back 45 minutes from the moment you start prepping to the moment they come out of the frying pan.

Fill your platter up with a delicious side of carrot and parsnip triangles, lightly herbed to bring out the natural flavors of these delicious root vegetable, perfect for your fall table.

Pork Chops, Sopressata, Bacon & More . . .

Entry No. 3: November 4, 2007

Three Little Pigs (Stuffed Pork Chops)

Tools:

sharp knife, for trimming fat

cutting boards

meat tenderizer

wax paper (optional)

round tooth picks

frying pan with lid

tongs

Ingredients:

3 boneless pork chops (thin cut, trim excess fat)

6 slices sopressata (fatty salami with peppercorns)

3 strips of plain bacon

mozzarella cheese

1 tbsp olive or canola oil

salt

pepper

sprig of fresh rosemary

How:

On a cutting board, pound the pork chops with a meat tenderizer, flat side. (You can protect cutting board with waxed paper first if you don’t want your pork chop to touch the board.) Now, with the spiked side, pound the meat some more. (Frustrations will seem to dissipate.)

Spread 2 pieces of sopressata across each pork chop, and place one slice of mozzarella (about 1×3 inches, and 1/4-inch thick) at one end of the chop, then sprinkle with a few rosemary leaves, a twist of pepper from the pepper mill, and two twists of salt from the salt grinder (a moderate sprinkling).

With both hands, roll the pork chops as tightly as you can. Push any cheese or sopressata back in that might start to sneak out. With two toothpicks per roll, prick the pork chops where its two ends meet, making sure the toothpicks pierce all sides of the chop (see photo above). Wrap the rolled-up chop with one slice of bacon per chop.

Place in a frying pan with the oil heated on medium heat. Cook on one side for 5 minutes. With tongs, flip and fry for another 5 minutes. Then flip 90° and cook for another 5 minutes. Flip and cover, frying for another 5 minutes. They’ll look done when the bacon starts to look crispy.

Remove from pan, making sure to keep the yummy bits that have oozed out of the rolls to add to each plate.

Serves 3.

Carrot and Parsnip Triangles

Tools:

sharp knife for slicing

cutting board

large bowl

cookie sheet or baking pan

tongs

Ingredients:

2 tbsp olive oil

5 large carrots, peeled

4 large parsnips, peeled

1 tsp dried tarragon

1 tsp fresh or 1/2 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp dried sage

1/2 tsp dried chervil or parsley

How:

Preheat oven to 400°F.

On a cutting board, cut the carrots and parsnips lengthwise, in 1/4-inch strips. This will create the triangle shapes in varying lengths and thicknesses. Add to bowl, then olive oil and herbs and toss until all the vegetables are coated evenly.

Spread the vegetables out on a stone baking pan or a cookie sheet covered in parchment.

Place on center rack for 15 minutes. With tongs, flip and bake for another 10 minutes. (Watch to make sure the edges don’t burn.) Serve immediately.

You may add salt, but we feel the herbs bring out the sharp sweetness of the parsnips and the woodsy sweetness of the carrots.

Serves 3.

These Three Little Pigs go perfectly with the carrot and parsnip triangles. Put them together on a platter and announce their beauty to your guests.

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