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[personal profile] alysten
The recipe is a little labor intisive, but it was well worth it. Most of the time is in the preperation of the ingredients and the hurry up and wait in the brining.

Menu
  • Brined pork chop, stuffed with herb goat cheese, topped with a brandy pear balsamic glaze
  • Garlic mashed potatoes
  • Roasted asparagus with pear balsamic vinegar
  • Cheesey garlic bread

Value added photo:
SundayDinner

Recipe- brined pork, stuffed with goat cheese
Prep
  1. Take equal parts kosher salt and honey*, combined with 1/4 cup pear balsamic vinegar, 1 tbl cracked cubub, 2 tbl each of grated ginger and garlic .
  2. Dilute with 1 cup warm water. 
  3. Mix until mostly dissolved and well combined.
  4. Add pork.
  5. Add water to cover.
  6. Let brine for 3-4 hours, rotating meat 1/2 way through time.
  7. After brining, rinse in cold water and pat dry.
  8. Cut a small pocket in the loin.
  9. Take goat cheese and add your favorite fresh herbs.**
  10. Pipe cheese into the pork pocket.
Cook
  1. Sear pork in a grill pan on medium high, until you have diamond patterns on each side***
  2. Transfer to a 350 oven for 18 minutes (less if your chops are thinner).
  3. Make sauce
Sauce
  1. Saute lightly 1 tbl each shallot, grated ginger, grated garlic
  2. Add 1/4 cup brandy and set flambe
  3. Add 1/2 cup stock or beer, bring to a light boil
  4. Add 1/4 cup of pear balsamic vinegar
  5. Add 1 tbl honey
  6. Combine 1 tsp of corn starch with 1/4 cup water and mix thouroughly
  7. Add corn starch slurry, while whisking mixture to avoid lumps
  8. Add 1 tbl fresh chopped parsley.

Remove pork when done and allow to rest for 5 minutes.  Any cheese that has escaped, spoon on top of your pork.  Cover with 2-3 tbl of sauce.

*I used 1/4 cup salt and 1/4 honey for 2 1" center cut pork chops.
** Parsley, sage, thyme, garlic went into mine
*** about 2- 3 minutes per set of lines

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May 2015

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