“Say What!?!” Pork Chop
What the hell, Who let this guy in the Kitchen!?!
Mess Factor Of: 3 – You gotta just try this. What a mess of deliciousness!
- Ingredients:
1/2" thick pork chop (not butterflied!)(You get to do that for fun!)
1 yellow apple - 2 1/8" thick slices and about 1 Tbls chopped
1 slice of onion chopped(like across the onion - like you might put on a burger)
5 black olives chopped(I like more so I just open a can of sliced olives and use all of them somehow.)
2 - 1/4" thick slices of Real Mozzarella Cheese
paprika
spicy seasoned salt
tiny pinch of tarragon
ground nutmeg
- Cooking Instructions:
Ok Butterfly the pork chop with the sharpest knife in the kitchen. If the sharpest knife in the kitchen still won't cut anything then barrow one from the weird guy down the block (weird guys always have sharp knives)
With the butterflied chop laying open, sprinkle the seasoning on like you are salting it. Start with the paprika, then do some nutmeg, crush a pinch of tarragon over that stuff and then lightly salt it with your favorite Tony Chachere's (pronounced "sashery's)(Cajuns you know, displaced French Canadians - Nothing makes sense)
Now mix up the chopped olives, chopped apple, and chopped onion and with the chop still open smash all that goodness down onto the open chop.
Lay that beautiful cheese on either side of the open chop right on top of all that other stuff.
Cut two wheels of apple about 1/8" thick. (If your anal you can cut the little bit of core out so you have something that resembles a 2D doughnut.
Place two of these apple doughnut slices in a glass cooking dish (I always use a glass pie dish 'cuse that's what I have).
Place the chop with everything on the two slices of apple. You will cook the chop open-faced on top of the apple slices.
Place it in an oven at 350 degrees for about 20 minutes. Shut the oven off but leave the chop in there another 5 minutes.
Make sure it is cooked all the way through. These thinner chops cook fast but it's always good to check.
This entry was posted on Wednesday, November 4th, 2009 at 2:06 am and is filed under Pork. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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