Post by carnation037 on Jan 17, 2003 7:02:31 GMT -6
Shrimp & Spice Apple Stuffed Butterfly Pork Chops
6 1 inch thick lean pork chops butterflied
2 Granny Smith apples (peeled and diced fine)
1/2 tps ground cinnamon
1/8 tps mashed ginger
1/2 lb medium shrimp (peeled and deveined & chopped)
2 shallots (chopped fine)
2 Tbsp course ground fresh black pepper
2 tps sea salt (divided)
1 sprig thyme (cut into six pieces)
2 Tbsp oil
1 cup White wine
1 cup raisins (soaked in 1 cup white wine)
flat tooth picks
Soak raisins in white wine for 2 hours at room temp.
Preheat oven to 350F.
Place chops opened between two peaces of plastic rap
or in a large zip lock bag,
pound chops with the smooth side of meat a hammer or a rolling pin to 1/4
inch thickness.
Mix half the salt with the black pepper sprinkle on the out side of chops
and push down well.
Place next seven ingredients in order, divided equally, inside each chop
top with thyme sprig. Fold and secure all around with tooth picks
In a large skillet add oil, heat on high and sear outside of pork chops
In a 9 x 13 roasting pan line with enough heavy duty aluminum foil to
seal pork chops
Add pork chops and wine and raisin mixture .
Cover with foil and seal well
Cook for 1 hour and 15 minutes. Uncover during last 5 minutes
(Use caution steam will escape upon opening foil)
Remove from oven and let stand 5 minutes before serving
Spoon raisins over pork and enjoy!
6 1 inch thick lean pork chops butterflied
2 Granny Smith apples (peeled and diced fine)
1/2 tps ground cinnamon
1/8 tps mashed ginger
1/2 lb medium shrimp (peeled and deveined & chopped)
2 shallots (chopped fine)
2 Tbsp course ground fresh black pepper
2 tps sea salt (divided)
1 sprig thyme (cut into six pieces)
2 Tbsp oil
1 cup White wine
1 cup raisins (soaked in 1 cup white wine)
flat tooth picks
Soak raisins in white wine for 2 hours at room temp.
Preheat oven to 350F.
Place chops opened between two peaces of plastic rap
or in a large zip lock bag,
pound chops with the smooth side of meat a hammer or a rolling pin to 1/4
inch thickness.
Mix half the salt with the black pepper sprinkle on the out side of chops
and push down well.
Place next seven ingredients in order, divided equally, inside each chop
top with thyme sprig. Fold and secure all around with tooth picks
In a large skillet add oil, heat on high and sear outside of pork chops
In a 9 x 13 roasting pan line with enough heavy duty aluminum foil to
seal pork chops
Add pork chops and wine and raisin mixture .
Cover with foil and seal well
Cook for 1 hour and 15 minutes. Uncover during last 5 minutes
(Use caution steam will escape upon opening foil)
Remove from oven and let stand 5 minutes before serving
Spoon raisins over pork and enjoy!