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

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
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.

Ingredients

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

Steps

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

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