Double-Cut Stuffed Pork Chop with Sopressata, Toasted Almonds & Dates

Menu Part: 
Cuisine Type: 
2 to 4 servings

Chef Aaron Bashy of The Water Club in New York City redefines comfort food with his Double-Cut Stuffed Pork Chop. The stuffing for the seared pork consists of sopressata, dates, pickled red onions and toasted almonds, for a balance of sweet and salty flavorings. The toasted almonds add an earthy, crunchy meatiness to the dish.


2 tbsp. chopped garlic
2 cups toasted almonds
¾ cup moist dates
3 tbsp. pickled red onions
¼ cup diced sopressata
2 tbsp. diced basil
1 tbsp. chopped parsley
Double center-cut pork chop, about 1½-in thick
Salt and pepper, to taste
Whole basil leaves
Caul fat


1. In food processor, pulse garlic, almonds, dates and pickled onions.
Pour into bowl; add soppresetta, diced basil and parsley. Set stuffing aside and chill.

2. Remove bones from pork chop and reserve. Pound chop thin, about ¼-in. thick. Season with salt and pepper. Spread stuffing in a thin layer over pork; roll up tightly to enclose stuffing.

3. Arrange basil leaves in a single row on top of pork roll. Wrap in caul fat and tie.

4. Preheat oven to 375°F. In skillet, brown pork roll on all sides. Place roll in small roasting pan with reserved bones. Cook in preheated oven until internal temperature reaches 135° to 140°F.  Let rest.

5. To serve, slice pork roll and fan out slices around the bone.

Recipe by Chef Aaron Bashy, The Water Club, New York

More From FoodService Director

Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

Industry News & Opinion

Dining halls at the University of California at Los Angeles have begun serving more sustainable seafood dishes, reports the Daily Bruin, the university's student newspaper.

Officials say the change aims to provide healthier choices for students and to help the school reach its goal of sustainably sourcing at least 20% of its food by 2020. The additional seafood has been served in place of red meat, a shift that many students said they didn’t notice.

The fish is sourced from two local fisheries and follows the Monterey Bay Aquarium Seafood Watch’s guidelines for sustainable...

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

FSD Resources