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