STUFFED DOUBLE-CUT PORK LOIN CHOPS
Provided by Guy Fieri
Time 3h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
- For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
- Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
- Preheat the oven to 350 degrees F.
- For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
- Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
- In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
- For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
- Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.
FIREMAN BOB'S NOODLES AND SHORT RIBS SOUP MY WAY..
It's that time of year and I wanted some kind of hearty soup. What I came up with is a treasure of Beef and Noodles and great taste ! I hope You enjoy this Hearty soup like I do. I took a pot of this to the Fire Station and they loved it so. Let me know how You like it. All I ask is that You cook it and try it before You rate...
Provided by Bob Cooney
Categories Other Appetizers
Time 5h25m
Number Of Ingredients 24
Steps:
- 1. Note: This recipe brings beef and noodles together in a soup and begins by cooking beef short ribs until the meat falls off the bone, then adding homemade egg noodles to the pot to make soup. Have your Butcher cut the short ribs down to about 2 inches long if needed.
- 2. Preheat oven to 275 degrees. Chop the onion, celery, carrots, and garlic, and set aside. Generously season the beef short ribs with salt and pepper. In a large Dutch oven, brown the beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.
- 3. Now add the carrots, celery, onions and garlic and simmer in the beef drippings till almost browned. Add the grape juice and use a wooden spoon to loosen all the " tid bits " from the bottom of the pan. Add the tomatoes, bay leaves and the browned beef.
- 4. Add the stock, and cider making sure the liquid covers the meat, add more beef stock until the ribs are covered by an inch. Bring to a boil, then cover and transfer to the oven. Allow the beef to cook untouched for 5 hours.
- 5. Remove pot from oven and carefully remove the beef ribs from the liquid. Remove the meat from the bones and gently pull the meat into bite-sized pieces. Also, " DIG " out the bone marrow from inside the bones and add with the meat. Set aside.
- 6. Preparing the Noodles
- 7. In a large bowl, stir together the flour, salt, pepper, and fennel. Add the beaten eggs, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/4 inch thickness. Cut into desired length. Allow to air dry 20 minutes before cooking.
- 8. Add the noodles to the liquid and simmer over a medium heat for about 6 to 8 minutes or until the noodles are tender. Turn off heat.
- 9. Add the beef and stir until the meat is heated through. Season to taste with salt and black pepper. Top off each bowl with the green onions. Serve hot with a good crusty bread.
- 10. ENJOY !!!
FIREMAN BOB'S MEATBALLS PURE AND SIMPLE
For the longest time, I have wanted to create a " Meatball " that stands all by it's self! I believe I have " conquered " that " Quest " with this recipe... I LOVE a good meatball and I believe this will be a favorite of yours' as well! I humbly asked permission to add Pat DiMercurios' recipe for " Crusty Bread"... Thank you so much Pat... :) I am adding Enro gay's " Gravy Recipe for these Meat Balls... it will give You an option... Thank You Enro for allowing me to add your " Version " to my recipe... :)
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 17
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cinnamon, fennel seeds, parsley, red pepper flakes, roasted red peppers, and salt and pepper. Mix all together very tenderly ( don't over mix , just bring together )
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. NOTE: *** Only use enough water to get moist consistency ***
- Shape into 24 meatballs.
- Place the extra virgin olive oil, tomato juice, tomato paste in a large 9 x 13 oven pan. Stir to make a sauce.
- Place meatballs in pan and cover. NOTE: *** You will want to use 2 pans so meatballs have room and not touching each other *** Cook 2 hour at 250 degrees or until done. Serve with warmed crusty bread and sauce and napkins https://www.justapinch.com/recipes/bread/other-bread/the-best-crusty-bread-dutch-oven.html?p=7 *** They Freeze Well Too *** Enjoy !
- Enro Gay's Version for a Family Gathering with her Gravy...
- Enro Gay... " Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
- " I did not use your "gravy" as outlined above, but used this instead: "
- Small onion, fine chopped Small green pepper, fine chopped 2 cloves garlic, fine chopped 3 Tbsp EVOO 6 ounce tomato paste 1/4 cup dry red wine 3/4 cup chicken broth 2-15 ounce cans tomato sauce 1 tsp dried oregano 3/4 tsp dried basil 1 tsp sugar Salt and fresh ground pepper to taste
- Saute onion and green pepper in EVOO for a couple minutes, add the garlic and cook another minute. Then add the tomato paste and wine, stirring for another minute or so. Then add the chicken broth, tomato sauce and spices, stirring to combine. Bring to a boil, then simmer covered for about 3 hours... YUMMY!
- " I made it the night before, then warmed in up, transferred sauce to the slow cooker and added the meatballs to simmer on low until we got ready to eat. I will make the dinner size meatballs next time and serve to my hubby with spaghetti, a favorite of his. Thanks for a wonderful meatball recipe! "
- " Absolutely... feel free! Even though the sauce and meatballs were sealed up in my locking-lid slow cooker, my mother and I could smell this during our 1.5 hour trip to see my son... just about drove us crazy! :-) "
- " Ummm.. Thank You again... it DOES have that quality!!! Lol!!! " HOPE YOU ALL ENJOY!!!!!!!
FIREMAN BOB'S FIRED UP POT ROAST MY WAY
If I were " Pot Roast " ? This is what I would want to taste like... Tradition says... A Pot Roast is " Comfort Food ". This will be a regular on the Sunday Monday Tuesday Wednesday Thursday Friday and Saturday Dinner Table!!!! The Guys always loved this one every time I made it... Enjoy!
Provided by Bob Cooney
Categories Beef
Time 8h15m
Number Of Ingredients 13
Steps:
- 1. Coat a 7-quart slow cooker or Large Dutch Oven with Extra Virgin Olive Oil. Make 1/2 inch slits about 1 inch deep in the roast with a knife, " Hide " the garlic cloves inside these slits.
- 2. Place roast in slow cooker.
- 3. Arrange mushrooms, potatoes, jalapeno pepper, and carrots around beef. Place the fire roasted tomatoes over beef and vegetables. Pour beef broth in.
- 4. Cover, cook on Low heat setting 6 to 8 hours at 195 degrees or until beef is tender.
- 5. Serve beef and vegetables with sauce from slow cooker. Garnish with parsley. Enjoy!
PESTO STUFFED PORK CHOPS
Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.
Provided by SDaisy2
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
- Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
- Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 3.3 g, Cholesterol 93.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 208.3 mg, Sugar 1.5 g
FIREMAN BOB'S SPICY PORK STIR FRY WITH VEGETABLES
Good morning Sharon... This one's for You! This is my way of doing a " Stir Fry "... I hope this meets to your approval Sharon... and too everyone else.... ENJOY!!! Sincerely, Fireman Bob :)
Provided by Bob Cooney @firemanbob65
Categories Pork
Number Of Ingredients 22
Steps:
- After cutting the pork, place in large bowl with corn starch and coat all of the pork and set aside
- Combine cayenne, dark soy sauce, chili paste, red wine vinegar, garlic, shallot, sesame oil, and brown sugar into a mixing bowl and mix, forming a paste.
- Heat wok until almost smoking.
- Add oil and CAREFULLY swirl to coat.
- Add the pork, red onion, carrots, green onions, leeks, red and green bell peppers, broccoli, cauliflower, chives, and pea pods.
- Stir-fry briskly, keeping the ingredients moving around all the time. ( depending on the " size " of your wok, this may have to be done in 2 or 3 batches )
- Stir-frying briskly keeps the ingredients from burning as the heat is kept high.
- Once the pork has browned, add the " paste mixture " to the wok.
- Stir-fry for another 2 to 3 minutes or until pork is cooked though. Serve immediately with rice, or pasta
- ENJOY !!!
PESTO-STUFFED PORK CHOPS
Make and share this Pesto-Stuffed Pork Chops recipe from Food.com.
Provided by Caroline Cooks
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut deep pockets in one side of chops.
- Mix croutons, pesto sauce, tomatoes and Tabasco, if using. Stuff pork chops.
- Stand pork chops on end; uncut side down, so that stuffing is at the top.
- Pour white wine around chops.
- Cover tightly with foil and bake at 350 F; for 40 minutes.
- Uncover and continue baking about 15-20 minutes until slightly browned.
- Remove chops to heated plates.
- Stir in about 1/3 cup additional wine or water and 2 teaspoon cornstarch to sauce.
- Whisk until thoroughly blended.
- Serve sauce by drizzling around chops.
Nutrition Facts : Calories 285.6, Fat 14.8, SaturatedFat 5, Cholesterol 75, Sodium 206.8, Carbohydrate 7.9, Fiber 0.9, Sugar 2, Protein 23.9
PESTO STUFFED PORK CHOPS
This is so easy to make, and served with pesto pasta is awesome. I've used this filling to stuff whole pork loins. Always turns out really good and very impressive looking. If you want to impress a crowd this is surely going to please.
Provided by MissLadybug
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- for filling stir together feta, pesto and pine nuts.
- place equal amounts of filling in each pork chop, secure opening with toothpick.
- for the rub, combine all other ingredients except for balsamic vinegar in a bowl
- brush rub on each pork chop.
- Bake at 375 degrees for 35-45 minute.
- During the last 5 minutes of cooking, brush balsamic vinegar on pork chops.
Nutrition Facts : Calories 51.5, Fat 3.9, SaturatedFat 1.7, Cholesterol 9.5, Sodium 119.9, Carbohydrate 2.9, Fiber 1.3, Sugar 0.6, Protein 2.3
More about "fireman bobs pesto stuffed pork chops recipes"
PESTO STUFFED PORK CHOPS | THE BEST STUFFED PORK CHOPS …
From easyweeknightrecipes.com
5/5 (10)Total Time 30 minsCategory Main CourseCalories 547 per serving
- Using a sharp paring knife, cut a 2-inch deep pocket on the side of each pork chop. DO Not cut through. You just want to make a pocket for the stuffing. Set aside.
PESTO-STUFFED PORK CHOPS - BETTER HOMES & GARDENS
From bhg.com
5/5 (3)Total Time 55 minsServings 4Calories 415 per serving
- Preheat oven to 375°F. For filling, in a small bowl stir together feta cheese, pesto, and pine nuts. Set aside.
- Trim fat from meat. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide filling among pockets in chops. If necessary, secure the openings with wooden toothpicks.
- For rub, in a small bowl combine black pepper, oregano, garlic, red pepper, and thyme. Rub evenly onto all sides of meat. Place chops on a rack in a shallow roasting pan. Bake for 35 to 40 minutes or until done (145°F) and juices run clear. Brush vinegar onto chops the last 5 minutes of baking. Before serving, discard toothpicks.
PESTO BAKED PORK CHOPS RECIPE - EATWELL101
From eatwell101.com
PESTO PARMESAN PORK CHOPS - REAL LIFE DINNER
From reallifedinner.com
PESTO-TOPPED GRILLED PORK CHOPS RECIPE - PILLSBURY.COM
From pillsbury.com
BAKED STUFFED PORK CHOPS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
SPINACH, PESTO, & FETA-STUFFED PORK TENDERLOIN & CHUNKY TOMATO …
From myrecipes.com
PESTO STUFFED PORK CHOPS - BOBBI'S KOZY KITCHEN
From bobbiskozykitchen.com
PESTO MOZZARELLA STUFFED PORK CHOPS - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
GARLICKY PESTO PORK CHOPS - DELALLO
From delallo.com
FIREMAN BOBS PESTO STUFFED PORK CHOPS RECIPES
From tfrecipes.com
PESTO STUFFED OVEN BAKED PORK CHOPS - THE WEARY CHEF
From wearychef.com
OVEN BAKED PESTO PORK CHOPS RECIPE - WONKYWONDERFUL
From wonkywonderful.com
PESTO PORK CHOPS RECIPE - TASTINGTABLE.COM
From tastingtable.com
You'll also love