Saturday, January 23, 2010

Florentine Roast Pork Chops

The great thing about Friday nights is that you can eat dinner at 10:30pm and it doesn't matter.

It was okay, because while Alexis was out buying wine, I made a quick appetizer of spinach alfredo crostini so we weren't starving. Then while I prepped for dinner, she went upstairs and freshened up. She came back looking "date night cute", it was so worth the late start.

We bought a whole boneless pork loin last night. Normally I cut these up into 8-12 pork chops and a pork roast. I was going to make a florentine roast pork this weekend but I had the idea of converting that into florentine roast pork CHOPS on the Big Green Egg instead!

Florentine Roast Pork Chops



Ingredients
4 ea pork chops, 2" thick

Brine
1 cup apple juice
1 cup water
1/4 cup kosher salt
1/4 cup sugar
12 ea peppercorns

Stuffing Mix
2 tablespoons rosemary, fresh chopped
2 tablespoons roasted garlic
1/4 cup spinach, fresh chopped
1/4 cup Boursin cheese, crumbled

1 tablespoon rosemary, fresh chopped
1 teaspoon, black pepper
1 tablespoon olive oil

3/4 cup white wine

Mix the brine and soak the chops in the brine for 2-3 hours. Remove from brine, rinse and dry. You could skip this part, but you really don't want to. It yields a moist chop.

Using a very sharp knife, cut a deep slit into the side of each pork chop. You want to "almost" butterfly them.

Stuff each chop with a quarter of the stuffing mixture.

Season the outside of the chops with the rosemary, pepper, olive oil mixture.

Sear the chops on a grill over direct heat at 500f for a total time of 2 minutes, flipping every 3o seconds. Make sure to rotate the meat 1/4 turn to get criss crossed grill marks.

Remove chops to a preheated cast iron pan and splash with 3/4 cup wine. Reduce heat to 350f and return the pan into the grill on INDIRECT heat until the internal temps of the chops hit 145f.

Remove chops to plate and tent with foil to rest for 10 minutes.

Whisk the pan juices and pour over chops to serve.

Start with thick pork chops. I like hand trimming my own steaks, chops, and roasts because I get to control the thickness and it's substantially cheaper.

Yeah, I know Boursin is a French brand of Gournay cheese and doesn't have a lot to do with Florence. I don't care, I love the flavor and creamy texture it brings.

Stuff these "mini-roasts" with the stuffing mixture like tacos. Then I placed them flat and pressed down a little around the edges. I didn't bother toothpicking or tying them shut.

This one really doesn't have much to do with the cooking process, I just thought the spindles of the deck railing looked really cool in the top of the bottle.

Not too much of the cheese mixture melted out during the searing process. I know I sound like a broken record (that's a cd with a scratch to you youngin's), but I love the Craycourt cast iron grate for getting great sear marks.

Once you are at the roasting phase, it doesn't matter how much cheese drips out because it's dripping into the wine, which will be your sauce. Just more flavor at the party!

The first bite told me that this was worth every bit of effort. While I love a plain ol' grilled pork chop, this was excellent for something different.

You could also cook this inside by pan searing it and then roasting in the oven. But you don't get to play with fire.

It was a late dinner but we loved it. When is the latest time that you've eaten dinner that did NOT involve Krystals, Taco Bell, or IHOP?

22 comments:

  1. Everything looks great. I'm also a fan of Boursin.

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  2. Those are some beautious chops! It's 4:30am in Lo Angeles and I can't sleep. I hope your date night is going well. GREG

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  3. Oh my goodness! So much to comment on.

    First - my date night outfit is gray sweats and slippers...perhaps this is why no one is cooking for me.

    Second - your grill marks are perfect. I may hate you a teeny tiny bit.

    Third - what brand is that gorgeous blue braiser??? I have a LeCrueset that has one of the black knob handles and I'm afraid to use it in my grill.

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  4. Friday night is my favorite part of the week. This is the night that you unwind, you eat a easily prepared meal, break open a bottle of wine and kick back. Your evening highlighted what is great about a Friday night.

    I got to tell you that I love that cast iron pan in these photos. Also, I am a boursin freak too-It is a great appetizer and cooking cheese.

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  5. More sauce at the party, love the line. Love the look of this dish too. You are a sweetie hubby, your wife looked date night cute, awwww...:)

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  6. Larry: Thanks!

    Greg: It went well, but I won't kiss and tell, ha ha.

    Pam: It's Emeril's brand, $39 at Home Goods (where I happen to know you love to shop). The handles on this one are cast iron.

    Velva: Sigh, I know. We should have Friday nights all week long!

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  7. I got done eating breakfast and already my appetite is craving these beautiful chops!!! What a lucky wife to have such a beautiful dinner-at-home date. :) great job!

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  8. What? You forgot about Waffle House in that list of fine late night eateries??!! How many late night "breakfasts" I've eaten there after a long night out before heading to the house.

    This looks fantastic Chris!! Great pics too. What a sweet husband.

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  9. This looks delicious! And we never eat out. I mean never. I think we ate out once in 2009...and it was The Waffle House lol

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  10. Heavy sigh . . . I want somebody to cook a feast like that for me - I'd get date-night-cute, too! Beautiful photographs! The blue braiser is to die for, and loved the shot of the deck rail in the wine bottle. It's nice to see the art in everyday things. The recipe looks delicious and I'm going to give it try!

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  11. My wife loves stuffed pork chops!

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  12. That looks really good. I never make pork chops. This recipe will force me to go out and buy some pork chops and give it another try. Yours look so good and juicy. Great photos too!

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  13. Very nice Chris, those are some great looking chops, I love double cut stuffed chops.

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  14. Everything looks so good Chris! Sure, you had to go and make these right after I used up my pork loin - I'll have to bookmark this to try the next time.
    I cut as much of my own meat as possible too. It all started by being frugal, what a huge difference in price! But I find I love having the control too.
    Have a great weekend! :-)

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  15. You had me at the spinach alfredo crostini - that sounds delicious. The grill marks on the pork chops are awesome! Sounds like a wonderful date night dinner. The latest my husband and I have ate dinner is probably about 10 or so. It's kinda fun to eat that late when it's dark and quiet (which usually means the kids are sleeping or with friends).

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  16. oooh, doesn't that look wonderful! I'm not as experienced with pork...and I never thought to use a loin like that. sounds very cost effective

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  17. Printed off and on top of the "to make" pile...sounds divine! However, we'll be eating at a more reasonable hour - the last time we ate dinner at 10:00 I got pregnant...I learned my lesson!

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  18. Wow. It's not often that I am speechless but I am right now. I would be so happy if I had this entire meal on a plate in front of me right now. Perfection.

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  19. Gorgeous chops. I love anything stuffed like that. And Boursin? Oh my, that is one of my favorite cheeses and at the top of the list to eat, warm and melty, in just about anything. I love the idea of a wine sauce with it, and envision a great pasta dish that way.

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  20. I'm done catching up on my reading. Man, you've been cooking up some really good stuff. Sorry I haven't been commenting, I'm totally blaming my Microsoft rss feeds program! I'm back to Google Reader.

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  21. I have to try these - seriously awesome chops.

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