Thomas Keller’s book Ad Hoc at Home is a great book for home cooks who really want to go above and beyond cooking just to eat. You don’t find the complexity from Keller you would anticipate. I was impressed to see Keller is down to earth and not so engulfed in his executive chef status and he can relate to those of us at home. Basic techniques every chef – home or professional should know, are shared in the book. It’s a great book (seems that has been my thing lately – books! So here is a recipe using one of those “basics” Pan Roasting! And this a weeknight friendly meal.
Pan roasting uses two techniques – sautéing and roasting. This technique is good for cooking a thicker piece of meat in a shorter amount of time (sounds to me like a fantastic weeknight cooking method!). Searing the meat seals in the moisture and finishing it off in the oven cooks the meat the rest of the way through, more evenly than pan frying would.
2T Canola oil (Canola oil has a higher smoking point than veggie oil and olive oil and flavor is mild)
Thick cut pork chops
For each Chop (1 chop per person):
1 slice of prosciutto, 1 sage leaf and a 1 inch slice of Fontina cheese 1/4 of an inch thick, or a larger thinly sliced piece.
Sauce– 2 chops double for 4 chops
1/2 cup white wine
1/4 cup heavy cream
1tsp white wine vinegar
pat of butter
(You can make a balsamic vinegar sauce instead, omit the cream and white wine and just use the pan drippings, and balsamic vinegar, butter, salt and pepper – simmer the chops in the sauce – pictured below).
Set out pork chops and salt and pepper on both sides. Let sit for 30 minutes before cooking while heating the oven to 350°.
Slice a 1 inch slit in the fat side of the chop. Keeping the opening only about an inch, use a small sharp knife to cut a pocket inside the chop, big enough to hold the stuffing.
Roll up cheese and sage in the prosciutto and stuff the rolls into the pocket.
Heat the canola oil in a sauté pan (oven safe no nonstick or plastic parts) over medium high heat until the oil is good and hot. Sear the chops on all sides about 3-4 minutes each side until you have some nice sear action on your chops.
Finish the chops off in the oven for 10-15 minutes until an instant read thermometer reads 170° (well) 165°(medium well).
Remove the chops from the sauté pan and cover with foil. Add the wine to the sauté pan and reduce. Add cream, vinegar, salt and pepper. Finish off with a pat of butter. Place the chops over noodles or rice with roasted asparagus, drizzle sauce over chops and asparagus and finish off with some coarse sea salt.
If that doesn’t make your mouth water, I’m not sure what will…