This is a market basket recipe I created starring Brooke Lark. I came up with this Stuffed Bone In Pork Chop with Corn Salsa Recipe.
Servings: 2
Prep Time: 20 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 40 minutesminutes
Ingredients
5tablespoonsof olive oil
1peeled and small diced sweet onion
2pitted and medium diced nectarines
5pitted and small diced cherries
2filleted bone-in pork chops
1teaspooneach cumin, chili powder and sea salt
1/4teaspoonof ground black pepper
1cupof sliced in half cherry tomatoes
1/2peeled, pitted and sliced avocado
1/4burrata cheese
1tablespoonof chiffonade basil
sea salt and cracked pepper to taste
Instructions
Add 1 tablespoon to a pan over medium-high heat and cook 1/2 of the onions for 3 to 4 minutes before adding in the nectarines and cherries and saute for a further 2 to 3 minutes.
Go over to the pork and season the inside with salt and pepper and stuff as much of the onion and nectarine mixture as possible onto the filleted pork and roll it up. It's ok to stuff more stuffing in once rolled up. Tie it with butcher's twine on the outside and set the pork aside.
Add 2 tablespoons of oil to a plate along with the cumin, chili powder, salt and pepper and mix with a spoon. Coat the pork on both sides with the spices and set aside.
Heat 1 tablespoon of oil in a large pan over medium-high heat and sear the pork until golden brown on both sides, about 2 to 3 minutes per side. Baste the pork.
Finish the pork in the oven at 375° for 10 to 12 minutes. Set aside once finished.
Add the remaining olive oil to a medium-size pan over medium-high heat and add in the remaining diced onion, tomatoes and corn and cook for 3 to 4 minutes until hot. Season with salt and pepper.
To Plate: Place the corn salsa on a plate and top off with the pork chop and garnish with avocado, burrata, basil, pepper, and any leftover whole cherries and cherry tomatoes.