Onion Stuffed Pork Chops w/ Onion Rings
Submitted by Sam_I_Am.
This is another trick from Cook's Illustrated. They have a method for onion rings that uses a potato chip & saltine breading, and they bake with a little oil instead of immersing in it; think pan frying instead of deep frying.
- 1/2 bag Potato Chips
- 1 bag Saltines (1/4 box)
- 1 Egg
- 1/2 C Buttermilk
- 1/2 C Flour
- 1/4 t Cayenne
- 2 Yellow Onions
- 3 T Vegetable Oil
Put the saltines in the food processor and show 'em who's boss. Remove to a pie pan and do the same to the potato chips.
Peel the onions and cut into 1cm discs. Separate those into rings, tossing out the tiny ones.
Mix the flour & cayenne in a container and beat the eggs & buttermilk in another pie pan. Dredge each ring in flour, then egg, then breading. If you're left handed, use your left hand for the dry steps (flour & bread) and your right hand for the wet step (egg) else you'll run out of breading when it's all caked all over your hands.
Put 3 T of oil in each of two sheet pans and put in a 450 degree oven. When the oil just starts to smoke, add onion rings and cook for 15 minutes, flipping halfway through. Move to a draining rack before serving.
Pork Chops w/ Red Onion Stuffing
I followed Alton Brown's stuffed pork chop plan, with the stuffing based on a red onion jam recipe from Cook's Illustrated. The market had a sharp English cheddar that was made with pickled onions, so I used that at the end.
- 2 C Cider Vinegar
- 1 C Salt
- 1 C Brown Sugar
- 1 T Peppercorns
- 1 T Mustard Powder
- 1 lb Ice
- 4 Pork Chops
Heat the vinegar for 3 minutes in the microwave and add the salt, brown sugar, peppercorns, & mustard. Let sit for a few minutes for the flavors to mingle, then add the ice to cool it down.
Tell your guests it's iced bubble-tea and serve.
Or, get really nice pork chops from your hippy butcher. These are heritage breed, grass-fed pigs that live & eat better than any pig should. (To be fair, I expect these little piggies hardly ever have pork chops for dinner.)
Using a paring knife, cut a pocket into each chop. Minimize the size of the opening, but cut all the way in to the bone and angle forward and back, getting as much volume in there as possible; you'll need the room later.
Soak the chops, covered, in the fridge for a couple hours, turning halfway through.
- 1/3 C Dried Cherries
- 1/3 C Dried Cranberries
- 1/2 C Rum
- 1 T Olive Oil
- 2 Red Onions
- 1 T Orange Juice
- 3 T Red Wine Vinegar
- 1 T Fresh Thyme
- 1/3 C Toasted Pecans
- 4 oz Pickled Onion Cheddar Cheese
For the stuffing, heat the rum in the microwave for a minute and mince the dried fruit. Soak for 5 minutes.
Dice the onions and carmelize over medium-high heat. Add the vinegar, orange juice, minced thyme, and fruit mixture. Cook for 15 more minutes, and remove. Before using, mix in the pecans.
When the chops are done brining, wash them off, pat them dry, and fill them FULL of stuffing. Really full. It'll help to get as much as you can in each, then come back around after they've settled and pack in some more.
Heat 2 t of oil on high heat till it's just smoking and sear the chops for 3 minutes. Flip them and sear the other side. Open a window, 'cause where there's searing, there's smoke.
Bake in a 450 degree oven till the internal temp is 135 degrees.
Remove them and let them rest, lightly covered with aluminum foil, for 15 minutes. The temp will rise another 10 degrees.
Top with a few crumbs of the onion cheddar and serve.