When I saw this recipe in the latest edition of Good Food Magazine I just knew I had to try it. It was one of Dominique Rizzo's recipes. The last recipe that I made of hers, Middle Eastern Style Chicken with Jerusalem Artichoke Puree, was a sure fire winner, and this one was too! The flavours were beautiful. Mind you saying that, if fruit and meat are not your thing - then this may not be the recipe for you! We, however, loved it and I am sorry that my photographic skills do not do it justice!!!
Stuffed Pork Chops with Zucchini and Apple Salad
Adapted From Good Food Magazine - March edition
4 x pork chops (I used cutlets as they were the thickest on offer at the butcher!)
1 tbs dijon mustard
1 tbs honey
1/4 cup verjuice
1/4 cup walnuts
1/4 cup mint *
1 clove garlic
1 tbs butter, melted
2 cups fresh brioche breadcrumbs
2 tbs olive oil
1/2 tbs TM stock concentrate made up to 1/2 cup, or 1/2 cup chicken stock
1/4 cup slivered almonds, toasted
* The recipe called for Apple mint - I was unable to find it so I just used regular mint
Zucchini and Apple Salad
1 tbs olive oil
1 yellow squash zucchini, cut into batons
1 green zucchini, cut into batons
1 large green apple, peeled, cored, sliced
1 clove garlic, crushed
2 tsp thyme
1 tsp chopped rosemary
1 tbs white wine vinegar
2 tbs verjuice
Cut a pocket into each pork chop (be careful not to cut all the way through). Combine the mustard, honey and verjuice in a large ziploc bag. Season with salt and pepper. Add the chops and marinate for at least 1 hour.
Process the walnuts, mint, garlic and butter until crumbs form.
Combine the walnut mixture with the brioche breadcrumbs.
Remove the chops from the marinade. Stuff the chops with the breadcrumb/walnut mixture.
Heat the oil in a heavy based pan over medium heat. Cook the chops for 2-3 minutes each side, or until golden. Transfer the chops to a plate, cover with foil to keep warm. Add remaining marinade to the same pan and cook for 1 minute. Add the chicken stock and simmer for 5 minutes. Remove form the heat and set aside.
To make the salad, heat the oil in a large frying pan over medium heat. Cook the zucchini for 2-3 minutes, or until golden brown. Remove from the pan. Cook the apples for 5 minutes, or until golden. Add the cooked zucchini, garlic, rosemary, thyme and vinegar. Simmer for 2 minutes. Season with salt and freshly ground black pepper.
Divide the chops between the plates, top with the salad. Scatter the plates with the toasted almonds. Serve with roasted baby potatoes, and the remaining brioche bread.
Homemade Brioche Bread
From EDC - Thermomix Cookbook
330g warm milk
20g dry yeast
1 tsp salt
650g baker's flour
Place the sugar in the TM bowl and pulverise for 3 seconds on speed 9. Remove from bowl.
Place the milk into TM bowl heat at 37 degrees for 1 minute 30 seconds, soft speed.
Add the yeast, salt, butter, flour, egg and sugar to the warm milk. Mix to combine for 10 seconds on speed 7.
Set dial to closed lid position. Knead for 3 minutes on Interval speed.
Remove dough and let prove for 30-60 minutes. (I actually went out, and left it proving for several hours - no harm done!!!!)
Preheat oven to 200 degrees.
Place the bread onto baking paper that has been lightly sprayed with olive oil spray. Bake in hot oven for approximately 30 minutes, or until golden brown.
If you don't want to have the brioche with your pork chop meal, then use the bread to make french toast tomorrow morning - yum!!!
All in all this meal was a huge success. The bread was lovely, and the flavours of the pork with the apple, zucchini salad was superb. On a swelteringly hot night in Sydney, when no one felt like eating, (let alone cooking) the plates were all licked clean! (Well figuratively speaking!!!) In my book that signifies a good meal!!!