Stuffing pork in some fashion is possibly my most favorite way to eat pig. I think I even like it more than bacon, which is saying a lot because I’d put bacon in my lemonade if I could. An apple walnut stuffing smeared over a loin, then wrapped in puff pastry, is absolutely drool worthy. Then there’s the classic pairing of pork with apricots. My wife declared her love of the fruit yesterday and I decided to do my own version of a stuffing.
I believe that stuffing should be a part of the dish, not the main feature. It should not be the main flavor component. At the same time it has to offer something substantial to the dish. Tonight’s pork chops were of about the lowest tolerable quality, and I knew they needed help. Not only did I brine them after they were thawed, but I amped up the stuffing flavor with some sautéed shitake mushrooms. If you can get them (I couldn’t obviously) I think going with maitake mushrooms would be a perfect match.
Pork is one of my favorite meats, and it is so cheap that anyone who relies too much on chicken should stop and give it more of a chance. Pork chops can be much more than breaded pieces of white leather. I think that tarragon may be my new discovery of the month. I’ve used it before, but not so much as when I bought a bunch a few days ago. It has a wonderfully different flavor that I believe going with a traditional sage application would miss the complexity of tastes in this stuffing.
Recipe this week:
Apricot Stuffed Pork Chops
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