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Ideas for roasting a thick pork chop?

post #1 of 4
1/20/08 at 4:11pm
Thread Starter 
I picked up a 1-1/2" thick bone-in center-cut pork chop today and think I might roast it. I didn't expect to stuff it, but the nearby discussion of duxelles made me think that might be a way to go as stuffing. (I might be forced to add some garlic to the duxelles.)

I would pan-sear it and then roast in the oven to the proper temp.

Any other suggestions or elaborations on this?

Thinking of serving with caramelized shallots per a recent Michael Chiarello show.

How about a fancy pan sauce?

Thanks

Mike :chef:
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post #2 of 4
1/20/08 at 10:24pm
I've seen an idea with veal chops that might work.

Season and sear it, then make it like a beef wellington with duxelle, wrapped in puff pastry, glaze with egg wash . Would start it on high till its golden, then cover with foil in a lower oven so its cooked thru.

Not strictly a roast, but just an idea...
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post #3 of 4
1/21/08 at 3:08pm
How about en Papillote. Season and brown really well all over especially any fat. In the base of your paper/foil put sliced eating apples, sliced shallots, garlic, a good slug of lea & perrins and a wine glass of dry cider. Add a pinch of chilli flakes and wrap it up. Cant say for how long, but we use regular loin, bone in chops-3/4 inch and bake for 35 mins each at gas 6??
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post #4 of 4
1/21/08 at 4:05pm
These are very lean chops usually. Fat just around the outside edge which is of no help in keeping the meat moist. So you really don't want to cook it beyond about 145 no matter how thick or thin.

If you stuff it, you need to use a stuffing that is safe to eat at that temp, or lower.

They are good candidates for brining.

Phil
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