Mar 08

Asiago-stuffed pork chops


A good rule when it comes to food: Everything tastes better when stuffed with cheese. Meat, pasta, vegetables – it’s all better when there’s some cheese all melted and gooey on the inside.

These boneless pork loins are no different. What makes them even better is they’re pan fried and then topped with caramelized onions and a zinfandel sauce.

OK, new rule: Everything tastes better with cheese and wine and hot butter.

There was a small issue with this recipe. The sauce didn’t emulsify, meaning the wine and butter didn’t really become one. That created an oily looking sauce. Next time I’d whisk in the butter at the end (the original recipe just said to quickly stir it in).

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Recipe: Asiago-stuffed pork chops

Adapted from Castoro Cellars

  • Two medium boneless pork loin chops, about 3/4 inch thick
  • 1/4 cup grated asiago cheese
  • 1/8n teaspoon dried tarragon
  • 1/2 small white onion, thinly sliced
  • 3 tablespoons milk
  • 1/3 cup flour
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 tablespoons zinfandel wine
  • 1/8 teaspoon fresh rosemary, minced
  • pinch of brown sugar
  1. Cut a two-inch pocket into the side of each chop. Make it as deep as possible so the cheese spreads evenly.
  2. Combine the cheese and tarragon and divide in half. Stuff equal portions into each chop, and secure the pockets with toothpicks.
  3. Drizzle chops with milk and set aside.
  4. In a heavy saute pan, heat oil and 1 tablespoon butter over medium heat and add the onion slices.
  5. Combine flour with 1/4 teaspoon salt and 1/8 teaspoon pepper. Dredge chops in the mixture and place in the pan with the onions.
  6. Season lightly with pepper and heat for 90 seconds. Turn chops, reduce heat to medium-low and add the rest of the onions, rosemary and a shake of salt and pepper.
  7. Saute for several more minutes to brown on the bottoms and cooked throughout. Transfer the chops to a warm platter.
  8. Increase the heat and add the pinch of brown sugar to the onions. Add wine and deglaze the pan with a wooden spoon, then quickly stir in the last tablespoon of butter and remove from heat.
  9. Spoon onions and then pour sauce on top of the chops and serve.


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