Monday, March 2, 2009

Double Stuffed Pork Chop

This two rib standing beauty was marinated overnight in a wonderful garlic, shallot, sage, rosemary, thyme olive oil. It was then stuffed with , fontina, cheedar, bread crumbs, and broccoli that had been lightly sauteed in salted fat rendered from a 25 day dried aged porterhouse.

The double porkchop was incrusted with fresh sage, rosemary and thyme, then roasted on an open rack in an oven for 4 hours and thirty minutes at 225 degrees.

The potatoes were made with irish butter, cream, roasted garlic and light herbs.

Perticular attention was given to seasoning the fat and bone of the pork chop. After roasting, the fat was carmilized with its own sugars leaving a crispy outside texture while the pork was tender enough to melt in your mouth.

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